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Pumpkin Soup with Sourdough Sage Croutons

Pumpkin Soup with Sourdough Sage Croutons
Servings10 servings
Prep Time35 minutes
Cook Time30 minutes


Sweet Cream


  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.

The post Pumpkin Soup with Sourdough Sage Croutons appeared first on Best Health Magazine Canada.

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