20-Min Creamy Pumpkin Soup with Crispy Bread
Silky pumpkin soup built in one pot with caramelized onion and sage, finished with cream and a drizzle of chili oil. Serve with toasted bread for dipping.
- Total time
- 20 min
- Servings
- 4
- Calories
- 245
- Protein
- 4g
comfortwholesomefrenchvegetariancreamysilkyweeknightcozy
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 medium yellow onion, sliced
- 2 cups vegetable broth
- ½ cup heavy cream
- 6 leaves fresh sage leaves (or 1 tsp dried)
- 8 slices sliced bread
Instructions
- 1
Heat 1 tbsp butter in a large pot over medium. Add sliced onion and cook, stirring often, until deeply caramelized, ~10 minutes.
- 2
Pour in broth and pumpkin puree. Stir in sage, salt, and pepper. Bring to a simmer and cook for 5 minutes.
- 3
Stir in cream and remove from heat. The surface should look silky and glossy.
- 4
Toast bread slices in a skillet or toaster until golden and crisp on both sides.
- 5
Ladle soup into bowls. Serve with toasted bread slices for dipping.
Tools you’ll need
- large pot (4-quart minimum)
- wooden spoon or spatula
- ladle
- skillet or toaster
- bowls
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