Creamy Pumpkin Soup with Croutons Recipe

If you're looking for a cozy fall soup recipe, this creamy pumpkin soup with croutons is the perfect choice. It's warm, comforting, and packed with delicious flavors.

Ingredients:

• 1 medium-sized pumpkin
• 1 onion, chopped
• 2 cloves of garlic, minced
• 4 cups of vegetable broth
• 1 cup of heavy cream
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1/2 teaspoon of ground ginger
• 1/4 teaspoon of ground cloves
• 1/4 teaspoon of cayenne pepper
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• 4 tablespoons of olive oil
• 4 slices of bread, cubed
• 2 tablespoons of unsalted butter
• 1/4 cup of fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F.
2. Cut the pumpkin in half and remove the seeds and pulp. Cut the pumpkin into small cubes.
3. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the pumpkin cubes to the pot and cook for 5 minutes, stirring occasionally.
5. Add the vegetable broth, cinnamon, nutmeg, ginger, cloves, cayenne pepper, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
6. While the soup is simmering, make the croutons. In a large skillet, melt the butter over medium heat. Add the bread cubes and cook until lightly browned, about 5 minutes. Remove from heat and set aside.
7. Remove the soup from heat and let it cool slightly. Using a blender, puree the soup until smooth. Return the soup to the pot and stir in the heavy cream.
8. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the croutons and cook until crispy, about 5 minutes.
9. Ladle the soup into bowls and top with the croutons and chopped parsley.
10. Serve and enjoy!