Pumpkin Soup with Croutons and Parsley

Ingredients

• 1 medium (about 2 lbs / 900g) pumpkin
• 1 medium onion
• 4 cups vegetable broth
• 3 tablespoons olive oil
• 2 slices bread
• 2 tablespoons parsley
• 1 tablespoon balsamic glaze
• 1 teaspoon salt

Instructions

1. 1

   Preheat oven to 400°F (200°C). Cut the 1 medium pumpkin in half, scoop out seeds, and place cut-side down on a baking sheet. Roast until fork-tender, about 40 minutes.

2. 2

   While pumpkin roasts, heat 2 tablespoons of the olive oil in a large pot over medium heat. Add the 1 sliced onion and cook until soft and translucent, about 5 minutes.

3. 3

   Scoop the roasted pumpkin flesh into the pot with the onion. Add the 4 cups vegetable broth and 1 teaspoon salt. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. 4

   Using an immersion blender, puree the soup until smooth. If you don't have one, carefully transfer to a blender in batches.

5. 5

   Cut the 2 slices bread into cubes. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the bread cubes and toast, stirring often, until golden and crispy, about 5 minutes.

6. 6

   Ladle the soup into bowls. Top each with the croutons, a sprinkle of the 2 tablespoons chopped parsley, and a drizzle of the 1 tablespoon balsamic glaze.

7. 7

   Serve hot, with extra balsamic glaze on the side if desired.

Tools you’ll need

• Baking sheet
• Large pot
• Immersion blender or regular blender
• Skillet
• Knife and cutting board

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