Pumpkin Soup with Sourdough Sage Croutons

Name: Pumpkin Soup with Sourdough Sage Croutons
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 10 servings (2-1/2 quarts, 2 cups croutons, 1/2 cup sweet cream).
Ingredients: 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; SWEET CREAM:; 3 ounces cream cheese, softened; 1/4 cup 2% milk; 2 tablespoons confectioners' sugar; CROUTONS:; 3 slices sourdough bread, cubed; 2 tablespoons olive oil; 2 tablespoons butter, melted; 2 tablespoons minced fresh sage

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. —Jenn Tidwell, Fair Oaks, California

Ingredients

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
SWEET CREAM:
3 ounces cream cheese, softened
1/4 cup 2% milk
2 tablespoons confectioners' sugar
CROUTONS:
3 slices sourdough bread, cubed
2 tablespoons olive oil
2 tablespoons butter, melted
2 tablespoons minced fresh sage

Directions

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 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.

Originally published as Pumpkin Soup with Sweet Cream Drizzle and Sage Toasted Croutons in Holiday & Celebrations Cookbook 2013