Description
A quick, warming soup perfect for chilly evenings. Homemade croutons add a delightful crunch!
Ingredients
Units
Scale
- 1 cups (237 ml) chicken broth
- 1 cups (237 ml) heavy cream
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 2 tbsp olive oil
- 2 tbsp butter, melted
- 1 tsp dried herbs (thyme, basil, oregano or other)
- 1 medium sized pumpkin, peeled and diced
- 1 onion, diced
- 2 slices day old bread, cut into cubes
- Salt
- Pepper
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.
Notes
- For a richer flavor, roast the pumpkin before adding it to the soup.
- To make the soup vegan, substitute vegetable broth for chicken broth and coconut cream for heavy cream.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 500
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 8
- Cholesterol: 40