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Pumpkin Soup with Sourdough Sage Croutons

 Pumpkin Soup with Sourdough Sage Croutons
We love soup in our home, and I especially am a fan of creamy-style soups. This Thanksgiving-inspired dish has all the traditional smells that fill the air during the holiday season. You could also make this with butternut squash if desired. —Jenn Tidwell, Fair Oaks, California
10 ServingsPrep: 35 min. Cook: 30 min.


  • 1 large onion, chopped
  • 2 medium carrots, thinly sliced
  • 3 tablespoons olive oil
  • 9 cups cubed fresh pumpkin
  • 3 cans (14-1/2 ounces each) chicken broth
  • 2 tablespoons minced fresh sage
  • 1-1/2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup 2% milk
  • 2 tablespoons confectioners' sugar
  • 3 slices sourdough bread, cubed
  • 2 tablespoons olive oil
  • 2 tablespoons butter, melted
  • 2 tablespoons minced fresh sage


  • In a Dutch oven, saute onion and carrots in oil for 5 minutes. Add
  • pumpkin; cook 5-6 minutes longer. Stir in the broth, sage, garlic

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Pumpkin Soup with Sourdough Sage Croutons (continued)

Directions (continued)

  • powder, salt, pepper and nutmeg; bring to a boil. Reduce heat; cover
  • and simmer for 15-20 minutes or until pumpkin is tender.
  • Cool slightly. In a blender, process soup in batches until smooth.
  • Return all to pan and heat through.
  • For sweet cream, combine ingredients until smooth. For croutons,
  • place bread in a small bowl; drizzle with oil and butter. Sprinkle
  • with sage and toss to coat. Transfer to a small skillet; cook and
  • stir over medium heat for 4-6 minutes or until lightly toasted.
  • Garnish servings with sweet cream and croutons. Yield: 10 servings
  • (2-1/2 quarts, 2 cups croutons, 1/2 cup sweet cream).