Pumpkin Soup with Sourdough Sage Croutons

A dollop of sour cream and a sprinkling of crunchy croutons give this pumpkin soup extra flavour.

Servings Prep Time Cook Time
10servings 35minutes 30minutes
Servings Prep Time
10servings 35minutes
Cook Time
Servings: servings
Servings: servings
  1. In a Dutch oven, saute onion and carrots in oil for 5 minutes. Add pumpkin; cook 5-6 minutes longer. Stir in the broth, sage, garlic powder, salt, pepper and nutmeg; bring to a boil. Reduce heat; cover and simmer until pumpkin is tender, 15-20 minutes.
  2. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through.
  3. For sweet cream, combine ingredients until smooth. For croutons, place bread in a small bowl; drizzle with oil and butter. Sprinkle with sage and toss to coat. Transfer to a small skillet; cook and stir over medium heat until lightly toasted, 4-6 minutes.
  4. Garnish servings with sweet cream and croutons.
Recipe Notes

Nutrition Facts

1 cup soup with 3 tablespoons croutons and 2 teaspoons sweet cream: 199 calories, 13g fat (4g saturated fat), 18mg cholesterol, 778mg sodium, 19g carbohydrate (7g sugars, 1g fiber), 4g protein.