Pumpkin Soup with Carrots & Sage Garlic Bread Croutons

5 from 1 vote

Pumpkin Soup with Carrots & Sage Garlic Bread Croutons

Warm, nourishing and cozy pumpkin soup with fresh roasted creamy pumpkin soup. If you don't have cream, use half and half, milk, or even 2tbs of butter. Make this with ANY type of pumpkin or winter squash.

Prep Time10

Cook Time20

Servings: people

Author: Sam Maccini

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
½ teaspoon grated fresh ginger (or dried)
1 sprig garlic, rosemary or both
⅛-1/4 teaspoon ground cinnamon
½ teaspoon black pepper
2 tbs white wine vinegar
2 cups chicken or vegetable broth
½ 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.

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

Nutrition