Creamy Pumpkin Soup with Garlic Bread
Silky roasted pumpkin soup finished with cream and a hint of nutmeg, served with crispy garlic bread. Ready in 25 minutes with a sheet-pan approach.
- Total time
- 25 min
- Servings
- 4
- Calories
- 340
- Protein
- 6g
Ingredients
- 2 cups pumpkin puree (or fresh pumpkin, roasted and mashed)
- 3 cups vegetable broth
- ½ cup heavy cream
- 1 piece (8–10 inches) baguette or ciabatta
- 4 tbsp butter, divided
- 4 cloves garlic cloves, minced
- ¼ tsp ground nutmeg
Instructions
- 1
Slice the baguette lengthwise, then cut into 2-inch pieces.
- 2
Melt 2 tbsp butter with minced garlic in a small bowl, stirring until fragrant, ~30 seconds.
- 3
Brush garlic butter on the cut sides of bread. Arrange on a sheet pan, cut-side up.
- 4
Toast bread in a 400°F oven until golden and crispy, ~8–10 minutes.
- 5
While bread toasts, combine pumpkin puree, broth, and remaining 2 tbsp butter in a large pot over medium heat.
- 6
Stir in cream and nutmeg, then simmer for 3 minutes. Season with salt and pepper to taste.
- 7
Serve soup in bowls with garlic bread alongside.
Tools you’ll need
- large pot
- sheet pan
- small mixing bowl
- basting brush
- wooden spoon
- oven
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