Creamy pumpkin soup with Crunchy garlic and thyme croutons
This creamy pumpkin soup is so comforting and Its packed full of vegetables. the kids will never know!! The crunchy garlic an thyme croutons are devine!
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: dinner, lunch
Cuisine: australian
Keyword: dinner, family favourite, food for kids, lunch, pumpkin, pumpkin soup, soup
Servings: 6
Author: Marie Muccio
Ingredients
1small onionroughly chopped
4cloves garlicpeeled and sliced
1small leekchopped
2sticks celerychopped
1tbsfresh rosemaryfinely chopped
1tbssage leavesfinely chopped
2carrotspeeled and diced
500gbutternut pumpkinskin and seeds removed, roughly chopped
1medium sweet potatopeeled and roughly chopped
1litre vegetable stock
Crunchy garlic and thyme croutons
4slices day old breadcut into small squares
2cloves garliccrushed
1tbschopped thyme leaves
1tbsextra virgin olive oil
salt and pepper to season
Instructions
For the crunchy garlic and thyme croutons
Arrange the bread onto a lined baking tray.Sprinkle over the garlic and thyme. Drizzle with the olive oil and season well with salt and pepper.
Using your fingers, gently mix until the bread is evenly coated. Place under a hot grill and cook until golden and crunchy. you may need to give the croutons a toss if the bottom is still soft.
For the pumpkin soup
In a large heavy based saucepan heat 1tbs olive oil on medium heat.Add onion, garlic, leek, celery rosemary and sage and cook until onion is soft about 5 minutes.
Add carrot, pumpkin, sweet potato and stock and bring to the boil. Reduce heat to low and simmer for 20 minutes or until vegetables are soft.
Remove from heat and blend with a stick blender. Season with salt and pepper.
Ladle the soup into bowls, drizzle with olive oil and top with the crunchy croutons
Notes
Have you made this recipe? Don't forget to tag me on Instagram @mrsfoodiemumma using the #mrsfoodiemumma