Description
This Creamy Pumpkin Soup with Garlic Croutons is warm, silky, and packed with cozy fall flavor. It’s easy to make in under 30 minutes, topped with crispy golden garlic croutons for the perfect comforting texture contrast.
Ingredients
For the soup:
2 tbsp olive oil or butter
1 medium onion, chopped
2–3 garlic cloves, minced
1 tsp ground cinnamon (optional)
4 cups pumpkin purée
3 cups vegetable or chicken broth
½ cup heavy cream or milk (optional)
Salt and pepper, to taste
Fresh herbs for garnish (optional)
For the garlic croutons:
4–6 slices day-old bread, cubed
2 tbsp olive oil or melted butter
2 garlic cloves, crushed or minced
Salt and pepper, to taste
Chopped fresh herbs (optional)
Instructions
1. Heat olive oil in a large pot. Add chopped onion and sauté for 5 minutes until soft.
2. Stir in garlic and cinnamon, cook until fragrant.
3. Add pumpkin purée and broth. Bring to a boil, then simmer for 10–15 minutes.
4. Use an immersion blender to puree soup until smooth. Stir in cream if using.
5. Season with salt and pepper. Keep warm over low heat.
6. Preheat oven to 425°F (220°C). Toss bread cubes with oil, garlic, herbs, salt, and pepper.
7. Spread on baking sheet and bake for 10–15 minutes until golden and crispy.
8. Ladle soup into bowls. Top with garlic croutons and fresh herbs. Serve warm.
Notes
Store soup in the fridge for up to 4 days. Reheat gently.
Croutons can be made ahead and stored airtight for 3 days.
Use coconut milk or oat milk for a vegan version.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stove-top, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 180
- Sugar: 5g
- Sodium: 430mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 12mg
Keywords: creamy pumpkin soup, garlic croutons, fall soup, cozy soup