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Pumpkin Soup with Sourdough Sage Croutons Recipe

Pumpkin Soup with Sourdough Sage Croutons Recipe

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
TOTAL TIME: Prep: 35 min. Cook: 30 min. YIELD:10 servings


  • 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


  • 1. 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.
  • 2. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through.
  • 3. 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.
  • 4. Garnish servings with sweet cream and croutons. Yield: 10 servings (2-1/2 quarts, 2 cups croutons, 1/2 cup sweet cream).

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