Homemade Pumpkin Soup with Parmesan Croutons

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.

Course: Main Dish, Soup

Cuisine: American

Servings: 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