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Delicious Roasted Pumpkin Soup with Crunchy Croutons

As the leaves begin to fall and the days get shorter, there is nothing more delicious than a bowl of warm, filling soup. This roasted pumpkin soup is one of my favorites. It has a rich, earthy flavor with a hint of sweetness from the pumpkin, and the crunchy croutons add that extra bit of texture. And best of all, it's super healthy and completely vegetarian!

Preparation Time
60 min
Difficulty
Gemakkelijk
Servings
4

Ingredients

  • 1 medium pumpkin
  • 1 large onion
  • 3 cloves of garlic
  • 1 liter vegetable broth
  • 2 tablespoons olive oil
  •  Salt and pepper
  • 4 slices of stale bread
  • 1 teaspoon dried rosemary
Nutritional Facts
fat 8g
kcal 270
carbs 45g
protein 6g

Instructions

  1. 1 Preheat the oven to 200°C.
  2. 2 Cut the pumpkin in half lengthwise and remove the seeds. Cut the pumpkin into cubes.
  3. 3 Place the pumpkin in a baking dish, drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven until the pumpkin is soft, about 30 minutes.
  4. 4 While the pumpkin is roasting, finely chop the onion and garlic and sauté them in a soup pot with the remaining olive oil.
  5. 5 Add the roasted pumpkin to the soup pot and pour in the vegetable broth. Bring to a boil and let simmer for 20 minutes.
  6. 6 While the soup is simmering, make the croutons. Cut the bread into cubes, mix with the rosemary, a little oil, salt and pepper, and bake in the oven until golden brown and crispy.
  7. 7 Puree the soup with an immersion blender until smooth. Serve with the crunchy croutons. Enjoy, this will be delicious!