Pumpkin Soup with Parmesan Croutons

This soup makes for an elegant bistro-style appetizer at a fall dinner party. Serve it in big crocks with extra croutons on the side for passing.

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  • Servings: 4

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Ingredients

  • 2 cups cubed baguette
  • 1/4 cup shredded parmesan cheese
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 large sweet onion, diced
  • 2 cloves garlic, minced
  • Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)
  • 1 quart vegetable stock
  • 1 tablespoon maple syrup
  • 2 teaspoons salt
  • 1/4 teaspoon fresh nutmeg
  • 1/4 cup heavy cream

How to make this recipe

  1. Preheat the oven to 425°.
  2. On a parchment-line baking sheet, toss the bread with 2 tablespoons olive oil and the parmesan. Arrange in an even layer. Bake until golden brown and crispy, about 15 minutes. Set aside.
  3. Heat the remaining oil in a large Dutch oven or stockpot. Sauté the onion over medium-high heat until soft, about 5 minutes. Add the garlic, and continue to cook until fragrant, about 2 minutes.
  4. Carefully stir in the pumpkin, stock, maple syrup, salt and nutmeg. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup coats the back of a spoon. Off the heat, stir in the cream. Puree using an immersion or stand blender until very smooth.
  5. Serve the soup in bowls and garnish with the parmesan croutons.
Contributed By Photo © Phoebe Lapine Published October 2012





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