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Home » Ingredient » Potatoes » Homemade Pumpkin Soup with Parmesan Croutons

Homemade Pumpkin Soup with Parmesan Croutons

Last Updated June 27, 2019. Published September 25, 2018 By Rosemary 4 Comments

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Homemade Pumpkin Soup never tasted so good. A lighter Pumpkin flavour, thanks to a few added ingredients. Creamy and delicious. Don’t forget to add some Parmesan Croutons.

pumpkin soup in a pot and some in a bowl

Pumpkin Soup

I think one of the best things about Fall, (although I have to admit Fall is my favourite season, so I love everything about it), has to be soup!

Squash is everywhere in the stores now. So I have been experimenting a bit with it this year. I even made a very tasty Pumpkin Focaccia with Black Olives.

My daughter and my husband aren’t crazy about a really strong Pumpkin taste so I made it creamy and on the lighter side with the addition of potatoes and leek.

pumpkin soup veggies in a big pot

How to Make Pumpkin Soup

  • In a large pot add olive oil and the chopped leek, cook for about 2 minutes.
  • Then add the cubed pumpkin, potatoes, parsley, salt, pepper and broth.
  • Cook for approximately 30 minutes.
  • Then blend until smooth.
  • Re heat with a little cream and serve with Homemade Parmesan Croutons.

It’s so easy to make Parmesan Croutons, just take some day old crusty Italian bread. Cut a few slices, I remove the crust but you probably don’t have to.

Cut the slices into cubes, toss with a little olive oil and a couple of tablespoons of parmesan cheese. Place the cubes on a cookie sheet and bake for 10-15 minutes, halfway through mix them up so they brown on all sides.

Pumpkin Soup Recipe

pumpkin soup in a black bowl

More Delicious Winter Soups

Pasta and Beans (Pasta Fagioli)

Italian Chickpea Soup

Italian Vegetable Soup

One of the best things about a thick hearty soup such as this Pumpkin Soup is that you really don’t need anything else, except maybe a good crusty bread and a simple salad.

Since I added a few extra ingredients to this Soup Recipe to lessen the taste of the pumpkin I think pretty well any available squash would work in this soup.

Such as butternut, acorn, Kabocha and pumpkin (such as Small Sugar, New England Pie, Baby Pam, and Pik-A-Pie).

So if you are looking for a tasty Homemade Pumpkin Soup to make this Fall and Winter Season, I hope you give this a try. Buon Appetito!

pumpkin soup in a black bowl

pumpkin soup in a black bowl
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5 from 1 vote

Homemade Pumpkin Soup with Parmesan Croutons

Homemade Pumpkin Soup never tasted so good.  A lighter Pumpkin flavour, thanks to a few added ingredients. Creamy and delicious. Don't forget to add some Parmesan Croutons. 
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Course Main Dish, Soup
Cuisine American
Servings 4 servings
Calories 391kcal
Author Rosemary Molloy

Ingredients

PUMPKIN SOUP

  • 1 1/2 tablespoons olive oil
  • 1 leek (cleaned & sliced)
  • 1 pound pumpkin (cubed)
  • 3 medium potatoes (cubed)
  • 2 tablespoons fresh parsley (chopped)
  • 1/4 teaspoon salt (to taste)
  • 1-2 dashes pepper
  • 3 cups vegetable broth
  • 1/4 cup cream

HOMEMADE PARMESAN CROUTONS

  • 4 slices day old crusty bread (about 2 cups, remove crusts if desired)
  • 2 tablespoons olive oil
  • 2 tablespoons freshly grated parmesan cheese
US Customary - Metric

Instructions

PUMPKIN SOUP

  • In a large pot add the olive oil and sliced leek, cook for approximately 2 minutes.  Then add the cubed pumpkin, potatoes, parsley, salt, pepper and vegetable broth.
  • Bring to a boil on medium high heat, then lower heat and continue to cook for approximately 25-30 minutes or until vegetables are tender.
  • Pour into a blender and blend until smooth, pour soup back into pot and add the cream, stir to combine and heat until hot.  Serve with homemade parmesan croutons.  Enjoy!

HOMEMADE PARMESAN CROUTONS

  • Pre-heat oven to 350F (180C).
  • In a medium bowl toss together the cubed bread, olive oil and grated parmesan cheese.  Place on a cookie sheet and bake for approximately 10-15 minutes, halfway through baking flip the cubes and continue baking.  

Nutrition

Calories: 391kcal | Carbohydrates: 47g | Protein: 9g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 1062mg | Potassium: 1158mg | Fiber: 6g | Sugar: 7g | Vitamin A: 10810IU | Vitamin C: 33.7mg | Calcium: 164mg | Iron: 7.7mg
Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

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    Filed Under: Fall/Winter, Lunch, Lunch, Main Dish, Main Dish, Most Posts, Potatoes, Soups / Stews, Vegetables

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    1. Mina says

      October 20, 2019 at 5:55 pm

      5 stars
      This site is so spoiling me! I have never cooked or baked without first double checking the user comments.
      But now, I am just following recipes without thinking and they always turn out awesome and delicious.
      Thank you for posting and sharing with us.
      The soup is absolutely fantastic!

      Reply
      • Rosemary says

        October 20, 2019 at 10:30 pm

        Hi Mina, thanks glad you enjoy the site and the soup. Have a great week.

        Reply
    2. Hannah says

      October 2, 2018 at 3:07 am

      Any tips for cutting a raw pumpkin? I’m imagining that like butternut squash it’s probably tough. Thanks!!

      Reply
      • Rosemary says

        October 2, 2018 at 10:41 pm

        Hi Hannah I just place it on a wood lard and with a sharp carving knife I cut it into pieces, then with a smaller knife I carefully remove the skin. Hope that helps.

        Reply

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