Creamy Pumpkin and Vegetable Soup with Homemade Croutons

There’s something magical about a warm bowl of soup on a cool day, and this Creamy Pumpkin and Vegetable Soup with Homemade Croutons delivers comfort in every spoonful. Packed with the earthy sweetness of pumpkin and the hearty goodness of vegetables, this soup is elevated by the crunch of golden, seasoned croutons made right in your kitchen.

Perfect as a starter or a light meal, this recipe is as nourishing as it is satisfying. With simple, wholesome ingredients and easy preparation, it’s destined to become a family favorite.

Why You’ll Love This Recipe

Rich and Creamy Texture: The natural creaminess of pumpkin combined with a touch of cream (or dairy-free alternatives) creates a velvety soup that’s pure indulgence.
Loaded with Veggies: This recipe is a nutrient powerhouse, incorporating carrots, celery, and onions alongside the star ingredient—pumpkin.
Homemade Croutons: Crisp, golden croutons add texture and a burst of flavor to every bite.
Customizable: Make it vegan or add a hint of spice to suit your taste.

Ingredients

For the Soup:

2 tablespoons olive oil or butter
1 medium onion, diced
2 garlic cloves, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
4 cups pumpkin puree (canned or fresh roasted)
4 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1 cup heavy cream (or coconut cream for dairy-free)
Salt and black pepper to taste

For the Croutons:

4 slices of day-old bread, cut into cubes
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme or parsley
Salt and pepper to taste

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