Creamy Pumpkin Soup with Toasted Seed Croutons Recipe

Introduction

This creamy pumpkin soup is a comforting and flavorful dish perfect for chilly days. Made with tender pumpkin, onions, and a touch of double cream, it’s both rich and soothing. Crisp wholemeal croutons and toasted pumpkin seeds add a delightful crunch to every spoonful.

Ingredients

• 4 tbsp olive oil
• 2 onions, finely chopped
• 1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks
• 700ml vegetable stock or chicken stock
• 142ml pot double cream
• 4 slices wholemeal seeded bread
• Handful pumpkin seeds (from a packet)
• Salt and pepper, to taste

Instructions

1. Step 1: Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Gently cook the finely chopped onions for about 5 minutes until they are soft but not colored.
2. Step 2: Add the chopped pumpkin or squash to the pan and continue cooking for 8 to 10 minutes, stirring occasionally until it begins to soften and turn golden.
3. Step 3: Pour in the vegetable or chicken stock, season with salt and pepper, then bring to a boil. Reduce heat and simmer for 10 minutes until the squash is very soft.
4. Step 4: Stir in the double cream and bring the soup back to a gentle boil. Purée the soup using a hand blender until smooth. For an extra velvety texture, push the soup through a fine sieve into another pan if desired.
5. Step 5: While the soup simmers, prepare the croutons. Remove the crusts from the bread slices and cut into small cubes.
6. Step 6: Heat the remaining 2 tablespoons of olive oil in a frying pan. Fry the bread cubes until they become crisp and golden.
7. Step 7: Add the pumpkin seeds to the pan with the croutons and toast for a few more minutes until fragrant and slightly browned.
8. Step 8: Reheat the soup if needed, adjust seasoning to taste, then serve topped with the crispy croutons and toasted pumpkin seeds. Drizzle with a little extra olive oil if you like.

Tips & Variations

• Try using whole acorn squash by scooping out the seeds and roasting it whole until tender. Stuff with goat’s cheese and basil, then bake until the cheese melts for a flavorful twist.
• Save time by using a soup maker. Simply combine all ingredients and blend for a quick, smooth soup. You can read reviews of the best soup makers to find one that suits your needs.

Storage

Store leftover pumpkin soup in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to 2 months. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth texture. Keep croutons and pumpkin seeds separate and only add them when serving to preserve their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash instead of pumpkin?

Yes, varieties like butternut squash or kabocha work very well and provide a sweet, creamy texture similar to pumpkin.

Is this soup suitable for vegetarians?

Absolutely. Use vegetable stock instead of chicken stock to keep it vegetarian-friendly.

Creamy Pumpkin Soup with Toasted Seed Croutons Recipe

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★★★★★

4.8 from 78 reviews

• Author: Hailey
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This creamy pumpkin soup combines tender chunks of pumpkin and onions simmered in vegetable stock, blended to velvety perfection with double cream. Served with crunchy, toasted wholemeal seeded bread croutons and roasted pumpkin seeds, this comforting and nutritious soup is perfect for warming up on a chilly day.

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Ingredients

Scale 1x2x3x

Soup

• 4 tbsp olive oil, divided
• 2 onions, finely chopped
• 1 kg pumpkin or squash (such as kabocha), peeled, deseeded and chopped into chunks
• 700 ml vegetable stock or chicken stock
• 142 ml pot double cream

Garnish

• 4 slices wholemeal seeded bread (crusts removed and cut into small croutons)
• Handful pumpkin seeds (from a packet)

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Instructions

1. Sauté the onions: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the finely chopped onions and cook gently for 5 minutes until they are soft but not browned.
2. Cook the pumpkin: Add the peeled, deseeded, and chopped pumpkin to the pan. Continue cooking for 8-10 minutes, stirring occasionally until the pumpkin starts to soften and takes on a golden color.
3. Add stock and simmer: Pour in 700 ml of vegetable or chicken stock, season with salt and pepper to taste, and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes until the pumpkin is very soft.
4. Add cream and blend: Stir in the pot of double cream and bring the soup back to a boil. Remove from heat and use a hand blender to purée the soup until smooth. For an extra-smooth texture, push the soup through a fine sieve into another pan.
5. Prepare the croutons and seeds: While the soup cooks, remove the crusts from the wholemeal seeded bread slices, then cut into small croutons. Heat the remaining 2 tablespoons of olive oil in a frying pan over medium heat. Fry the croutons until crisp and lightly golden, then add the pumpkin seeds and cook for a few more minutes until they are toasted.
6. Serve: Reheat the soup if necessary, adjust seasoning to taste, and serve topped with the crunchy croutons and toasted pumpkin seeds. Optionally, drizzle with extra olive oil for added richness.

Notes

• To save time, you can use a soup maker by placing all ingredients inside and blending according to the manufacturer’s instructions.
• The soup can be frozen for up to 2 months; thaw and reheat gently before serving.
• For a twist, try roasting whole acorn squash stuffed with goat’s cheese and basil until the cheese melts.
• Croutons and toasted pumpkin seeds can be made a day ahead and stored in an airtight container.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Western

Keywords: pumpkin soup, creamy pumpkin soup, autumn soup recipe, vegetarian soup, healthy pumpkin soup, easy pumpkin soup