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30-Minute Creamy Pumpkin Soup with Spiced Croutons – vegetarian recipe
Stav Kogan

30-Minute Creamy Pumpkin Soup with Spiced Croutons

A quick and comforting creamy pumpkin soup recipe, ready in 30 minutes. Flavored with maple syrup and pumpkin pie spice, and topped with homemade spiced croutons for the perfect autumn meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 398 serving
Calories: 398
Ingredients Method Nutrition

Ingredients
  

  • For the Creamy Pumpkin Soup
  • 1 cup (128 g / 4.5 oz) sliced carrots (about 2 medium)
  • 2 tablespoons (28 g / 0.99 oz) butter
  • 1/2 cup (75 g / 2.65 oz) finely chopped onion (about 1 medium)
  • 1/2 cup (50 g / 1.76 oz) finely chopped celery (about 1 stalk)
  • 1 clove garlic, minced
  • 4 cups (950 ml) vegetable broth
  • 2 15-ounce cans / 2 425g (15 oz) cans pumpkin puree
  • 1/2 cup (120 ml) half-and-half or light cream
  • 1/2 cup (120 ml) water
  • 3 tablespoons (45 ml / 1.5 fl oz) maple syrup
  • 1 teaspoon (2.5 g / 0.09 oz) pumpkin pie spice
  • Salt, to taste
  • Ground black pepper, to taste
  • Celery leaves for garnish, optional
  • For the Spiced Croutons
  • 3 cups (170 g / 6 oz) 1-inch bread cubes
  • 2 tablespoons (28 g / 0.99 oz) butter
  • 2 teaspoons (5 g / 0.18 oz) pumpkin pie spice
  • For an ultra-smooth, velvety texture, use an immersion blender to puree the soup right in the pot after the vegetables are tender and before adding the half-and-half.
  • To make this recipe vegan-friendly, simply swap the butter for olive oil or a vegan butter substitute, and use full-fat coconut milk or a plant-based cream instead of the half-and-half.
  • This soup is fantastic for meal prep! Store it in an airtight container in the refrigerator for up to 4 days. Keep the croutons separate in a sealed bag at room temperature and add them just before serving to maintain their crunch.

Method
 

  1. First, prepare the croutons.
  2. In a large bowl, combine the bread cubes with 2 teaspoons (10 ml / 0.3 fl oz) of pumpkin pie spice and toss to coat evenly.
  3. In a large skillet, melt 2 tablespoons (30 ml / 1 fl oz) of butter over medium heat.
  4. Add the seasoned bread cubes and cook for about 8 minutes, turning occasionally, until they are golden brown and toasted.
  5. Set aside.
  6. In a large saucepan or Dutch oven, melt the remaining 2 tablespoons (30 ml / 1 fl oz) of butter over medium heat.
  7. Add the sliced carrots and cook for 2 minutes to soften slightly.
  8. Add the chopped onion, celery, and minced garlic.
  9. Cook for an additional 8 to 10 minutes, stirring occasionally, until all the vegetables are tender and fragrant.
  10. Pour in the vegetable broth, then stir in the pumpkin puree, half-and-half, water, maple syrup, and the remaining 1 teaspoon (5 ml / 0.2 fl oz) of pumpkin pie spice.
  11. Stir until everything is well combined and bring the soup to a gentle simmer to heat through.
  12. Season the soup to your taste with salt and freshly ground black pepper. To serve, ladle the hot soup into bowls and generously top with the homemade spiced croutons and a few fresh celery leaves, if desired.

Nutrition

Calories: 398kcalCarbohydrates: 57gProtein: 8gFat: 18g

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