Description
A quick, warming, healthy and delicious weeknight soup recipe with hints of garlic and ginger, and served with crispy homemade croutons.
Ingredients
Scale
- 1 medium sized pumpkin, peeled and diced
- 1 onion, diced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 4 cups chicken broth
- 1 cup heavy cream
- salt and pepper to taste
- 2 tbsp olive oil
- 2 slices day old bread, cut into cubes
- 2 tbsp butter, melted
- 1 tsp dried herbs (thyme, basil, oregano or other)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté until translucent.
- Add garlic and ginger and sauté for an additional minute.
- Add curry powder and sauté for an additional minute.
- Add pumpkin and broth, bring to a boil, then reduce heat and simmer for 20-25 minutes or until pumpkin is tender.
- Using an immersion blender or a regular blender, puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper to taste.
- Keep the soup warm while you prepare the croutons.
- Preheat the oven to 375°F (190°C).
- In a bowl, toss the bread cubes with the melted butter and herbs.
- Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until golden and crispy.
- Serve the soup in bowls and top with the homemade croutons. Enjoy!
- Prep Time: 7 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Main Course, Soup
- Cuisine: American, American-Italian
Nutrition
- Calories: 450