The silky texture of this delicate, hearty and vibrant pumpkin soup is perfectly accentuated by crispy croutons. Often they are sprinkled with various spices before baking to give the dish additional flavoring nuances.
Pumpkin cream soup with cinnamon croutons
Fragrant, slightly sweetish cinnamon harmoniously combines with the equally light sweetness of pumpkin soup. You will need:
- 450 grams of pumpkin pulp;
- 1 head of onion;
- 2 tablespoons of olive oil;
- 2 cloves of garlic;
- 700 ml of chicken broth;
- ½ teaspoon of salt;
- ½ teaspoon ground cinnamon;
- ¼ teaspoon of nutmeg;
- ground ginger on the tip of a knife;
- 100 ml cream 20% fat;
- 2 cups white bread, diced
- 3 tablespoons of melted butter;
- 1 teaspoon brown sugar.
Cut the onion into small cubes. Fry in olive oil until transparent. Pass the garlic through a press and add to the fried onions. Cook for another 2-3 minutes. Bring the broth to a boil, add the onion, garlic and pumpkin. Add salt, half cinnamon, nutmeg and ginger and season with pepper. Cook until the vegetable is done. Cool slightly and puree in a blender. Pour into a saucepan, add cream and heat.
To make croutons, place the bread cubes in a greased pan in one layer and bake in the oven preheated to 220 ° C for 5-8 minutes. Combine the sugar, melted butter and cinnamon, drizzle over the croutons and stir well to absorb the spicy oil from all sides. Return them to the baking dish and oven and bake for another 3-4 minutes. Pour the soup into deep bowls and serve the croutons on a platter.
Pumpkin cream soup with parmesan croutons
The savory taste of Gruyere cheese also goes well with pumpkin soup. For this dish you will need:
- 6 cups diced pumpkin
- 1 head of onion;
- 2 tablespoons of butter;
- 2 cloves of garlic;
- ½ glass of dry white wine;
- 8 sage leaves;
- 6 cups of chicken broth;
- 1 cup heavy cream;
- 2 cups grated Gruyere cheese;
- 6 slices of multi-grain baguette;
- salt and pepper.
Melt the butter over medium heat in a large heavy-bottomed saucepan. Fry the chopped onion, then add the garlic and pumpkin to it. Cook, stirring for another 1 minute, then pour in the wine and cook until the alcohol has evaporated. Add hot broth. Reduce heat to low, cover and simmer for about 20-25 minutes. Add about ¼ cup of grated cheese, stir, purée with a blender and season with salt and pepper. Pour in the cream, heat the soup.
Chop the sage leaves and stir in the remaining cheese. Sprinkle it over the slices of the baguette spread out on the foil-lined baking sheet. Bake in an oven preheated to 200 ° C until the cheese is melted. Place a bite into the bowl of soup.
