Pumpkin Soup with Rustic Croutons
Course: Lunch, Soup and Light Dinners, Mains
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4 people
Author: Anna Bloomfield
Homely, warming and filling, this pumpkin soup with crispy croutons makes a fantastic autumn lunch or supper.
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For the soup
- 1 large onion (finely diced)
- 1-2 tablespoon cooking oil
- 3 medium leeks (sliced and rinsed)
- 800 g (7 cups) pumpkin (peeled and cut into small dice)
- 2 medium main crop potatoes (cut into small dice)
- 1 litre hot vegetable stock
- Salt and pepper to taste
For the croutons
- 1/3 of a baguette (torn into roughly 2cm (1 inch) pieces)
- 1 tablespoon olive oil
- Scant ⅛ teaspoon garlic salt
- ⅛ teaspoon salt
For the soup
Fry the onion and leeks in 2 tablespoons of oil, over a low to medium heat, lid on, until the onion is translucent and the leek has softened. This should take about 10 minutes.
Add the pumpkin, potatoes and hot stock. Bring to the boil then lower the heat and simmer rapidly for 15 minutes.
Check the vegetables. If they need a few more minutes, continue to cook. When the vegetables are nice and soft puree the soup with a stick blender. Check the seasoning and adjust as necessary, bring back to a very gentle simmer and serve.
For the croutons
Pre-heat the oven to 200⁰C (400F)
Toss the ingredients in a bowl, place on a baking sheet and bake for 12-15 minutes until crispy and golden.
Calories: 227kcal (11%) | Carbohydrates: 38g (13%) | Protein: 6g (12%) | Fat: 7g (11%) | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 173mg (7%) | Potassium: 1280mg (37%) | Fiber: 5g (20%) | Sugar: 9g (10%) | Vitamin A: 18140IU (363%) | Vitamin C: 40.2mg (49%) | Calcium: 120mg (12%) | Iron: 6.5mg (36%)