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. Slideshow:  More Pumpkin Recipes 

Phoebe Lapine
October 2012

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© Phoebe Lapine

Recipe Summary

active:
15 mins
total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°.

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  • 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.

  • 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.

  • 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.

  • Serve the soup in bowls and garnish with the parmesan croutons.

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