Soups & Stewsdeliciouslyella
Roasted Pumpkin Soup With Cheesy Sage Croutons
Made with roasted pumpkins for maximum flavour, this soup is healthy, creamy and delicious. Perfect with a wrap or sandwich for lunch or a starter at a festive dinner. You can easily double the recipe and freeze some for later.
👥 4 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
📝 Preparation Steps
1
Preheat oven to 180°C. Coat the pumpkin pieces with 1 tablespoon of olive oil. Place on a baking tray and season with salt and pepper. Place in oven and bake for ⏱️ 20 - 25 minutes, until you can pierce them easily with a fork.
pumpkin17 ozolive oil2 tablespoons
2
Make the croutons. Tear the bread into small pieces, toss with the olive oil, nutritional yeast and dried sage. Place on a baking tray lined with parchment and bake for ⏱️ 10-12 minutes until crispy.
olive oil2 tablespoons
3
While the pumpkin and croutons are cooking heat the other tablespoon of olive oil in a large heavy bottomed saucepan over medium heat. Add the onions and garlic and cook, stirring frequently until they have softened and become translucent.
pumpkin17 ozolive oil2 tablespoonsgarlic2 cloves
4
When the pumpkin is cooked add it to the saucepan along with the vegetable stock. Allow to simmer for ⏱️ 2-3 minutes, then blend until smooth. Season to taste and garnish with cheesy sage croutons, fresh sage and chili, if desired.
pumpkin17 oz
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