Homely, warming and filling, this pumpkin soup with crispy croutons makes a fantastic autumn lunch or supper.

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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Ingredients

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
  • teaspoon salt

Instructions

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.

Nutrition

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%)

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