Creamy Pumpkin Soup with Crispy Breadsticks
Silky roasted pumpkin soup finished with cream and a hint of nutmeg, served with crispy golden breadsticks for dipping. Ready in under 20 minutes using canned pumpkin.
- Total time
- 18 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
- 15 oz canned pumpkin puree
- 3 cups vegetable broth
- ½ cup heavy cream
- 1 medium shallot, minced
- ¼ tsp ground nutmeg
- 8 count breadsticks (store-bought)
Instructions
- 1
Heat 1 tbsp butter in a pot over medium heat. Add minced shallot and cook until soft and fragrant, about 2 minutes.
- 2
Pour in vegetable broth and pumpkin puree. Stir to combine, then bring to a gentle simmer.
- 3
While soup simmers, arrange breadsticks on a baking sheet and bake at 400°F until golden, 8-10 minutes.
- 4
Remove soup from heat. Stir in cream and nutmeg. Season with salt and pepper to taste.
- 5
Ladle soup into bowls. Drizzle cream across the surface if desired. Serve with warm breadsticks.
Tools you’ll need
- medium pot
- wooden spoon
- baking sheet
- ladle
- measuring cups
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