Pumpkin Soup with Carrots & Sage Garlic Bread Croutons. This recipe is a perfect example of the cozy cooking season that comes with fall. Outside there is a gorgeous breeze, sunny days and a little chill in the air that makes you crave something hearty and warm. If I’m making a soup, it has to be exactly that: nourishing, filling, and super delicious. This creamy pumpkin soup is just that. It is full of fall flavors that leave a warmth in your chest and is packed with great ingredients (that hint of ginger!). Finish this recipe off with golden, toasty garlic bread croutons and by now you should be convinced.
Ingredients
- fresh pumpkin: any pumpkin or squash works here. I OFTEN use butternut squash because I can always get one that’s a nice size. I have also used canned!
- yellow onion: white onion also works, but I like a sweet onion!
- kosher salt
- carrots
- garlic
- fresh ginger
- sage or rosemary
- ground cinnamon
- black pepper
- white wine vinegar: or even white wine would be delicious.
- broth: your favorite! vegetable chicken or beef would all work. I usually use our homemade chicken broth.
- heavy cream: any milk substitution, even a bit of butter in a pinch. coconut milk would also be really nice with this (but I have not tested it!)
- sesame seed loaf of bread: a good crusty bread, but i love the sesame seeds for this recipe
Pumpkin Soup Flavors
This recipe is simple! And as (almost) always, I suggest you do a few things to start. Make your sage garlic butter & cut your bread. Leave the bread to sit while you make your soup, a little stale-ness makes for extra crunch. Chop your carrot & onion small, but no need to worry about mincing. We just want the pieces of the vegetables to be small enough that they cook and have time to get yummy browned extra flavor before adding the broth.
I used canned pumpkin. Feel free to use butternut squash or sweet potato! Or even roast your own pumpkin. But I wanted this to be a quick & easy showstopper and canned pumpkin saves us a lot of time.
The Garlic Bread
The garlic bread is so simple. Sage is the perfect herb for this pumpkin soup, and there is a ton of sage in the butter for the bread. I personally like to cut the bread into thinner strips so they can be dipped for ultimate soup eating. But croutons are just as perfect. If you are looking for more savory pumpkin recipes, this Pumpkin Carbonara with bacon is really really delicious. A fall dessert? This Apple Upside Down Cake is one of my most favorite recipes on the blog.
When you make this Pumpkin soup with carrots, please tag me on Instagram @homecooksnotes. Rate it and let me know your thoughts in the comments!
Pumpkin Soup with Carrots & Sage Garlic Bread Croutons
Equipment
- Blender or Immersion Blender
Ingredients
Pumpkin Soup
- 1 lb fresh roasted pumpkin or winter squash (or canned) Note 1: for size notes and canned instructions
- 1-2 tbs olive oil
- 1 yellow onion medium sized, about 8oz, chopped
- kosher salt
- 2 carrots cut in halves or quarters depending on size
- 1 large garlic clove minced
- 1/2 tsp grated fresh ginger (or dried)
- 1 sprig garlic, rosemary or both
- 1/8-1/4 tsp ground cinnamon
- 1/2 tsp black pepper
- 2 tbs white wine vinegar
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream°
Garlic Bread
- 4-5 tbs unsalted butter
- 1 clove garlic finely minced
- 6-7 fresh sage leaves chopped fine
- pinch kosher salt
- 1 large sesame seed loaaf
Instructions
- Roast Pumpkin (or squash): Preheat oven to 425°: Carefully and with a sharp knife, cut off the ends of pumpkin or squash & discard. Slice it in half. Scoop out the seeds and discard. Salt and ligtly oil flesh side. Place flesh side down on a parchment lined baking sheet. Roast 30-40 minutes until fork tender.
- Make Soup Base: In a large saucepan, heat 1-2tbs olive oil on medium low & add onion. Sauté about 5 minutes & add carrot. Add big pinch salt & entire sprig of rosemary or sage (we will be pulling this out at the end). Toss & cook for 10-15 minutes until carrots & onions are softer and starting to brown. Add minced garlic & fresh ginger if using. Cook about a minute until garlic smells realy nice and fragrant and maybe just starting to brown. Add dry spices (cinnamon, black pepper & dried ginger if not using fresh). Toss. Add white wine vinegar to deglaze and cook for 2 minutes until vinegar is cooked off and any bits stuck to the pot were lifted.
- While veggies are cooking, Prepare Garlic Bread: Soften butter in microwave in 5 second intervals. In a small bowl, add softened butter, 1 minced garlic clove & minced sage. Stir until totally combined. Cut bread in half lengthwise. Slather sage butter all over bread. When ready to bake, bake at 350° until golden brown about 15-20 minutes (but keep an eye on it!)
- Finish Soup: Pour chicken broth, can of pumpkin & cream into veggies. Stir & bring to light simmer. With your immersion blender (or add everything to a high powered blender), blend on high until everything is smooth and creamy. Taste. If you want more of a kick, try more black pepper or dried ginger. If there is not enough flavor, try some more salt.
- Cut your garlic bread into squares like croutons and serve with your soup (put on top right before eating). You can also just serve with a large slice of garlic bread to dip. Add a light drizzle of cream or some fried sage leaves for garnish.
Home Cook’s Notes
- 2-2.5 pounds of UNPEELED & unseeded pumpkin or squash should give us just the right amount for this soup. It should yield about 2 cups of fresh, roasted squash or pumpkin.
- If using canned pumpkin, use 1 15oz can
