Baked Pumpkin Soup with Buttered Croutons

A warm, comforting dish perfect for autumn, this baked pumpkin soup brings together the sweet and savory flavors of roasted pumpkin with the rich creaminess of buttered croutons. It’s an ideal starter or a light meal that will warm you from the inside out.

Ingredients ###
For the Soup:
– 1 medium sugar pumpkin, peeled, seeded, and cubed
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1 large onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cinnamon

For the Buttered Croutons:
– 4 slices of bread (preferably day-old)
– 3 tablespoons butter, melted
– 1/2 teaspoon garlic powder
– Salt, to taste

Instructions ###

Prepare the Pumpkin:
1. Preheat your oven to 400°F (200°C).
2. Spread the cubed pumpkin on a baking sheet and drizzle with olive oil. Shake the pan or use your hands to coat the pumpkin evenly with the oil. Sprinkle lightly with salt and pepper.
3. Roast in the preheated oven for 25-30 minutes, or until the pumpkin is tender and caramelized around the edges.

Make the Soup:
1. While the pumpkin is roasting, heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add chopped onion and cook until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute.
4. When the pumpkin is ready, add it to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes.
5. Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender to puree.
6. Return the pot to the stove over low heat and stir in the heavy cream, nutmeg, and cinnamon. Heat through but do not boil. Season with salt and pepper to taste.

Make the Buttered Croutons:
1. Preheat your oven to 350°F (175°C) if not already done.
2. Cut the bread into 1-inch cubes and place them in a large mixing bowl.
3. Drizzle the melted butter over the bread cubes and sprinkle with garlic powder and salt. Toss to coat thoroughly.
4. Spread the bread cubes in a single layer on a baking sheet and bake for 10-15 minutes, or until golden and crisp, shaking the pan halfway through to ensure even toasting.

Serve:
1. Ladle the hot pumpkin soup into bowls.
2. Top each bowl with a handful of buttered croutons.
3. Garnish with a sprinkle of fresh herbs, such as parsley or chives, if desired.

Enjoy your warm and flavorful Baked Pumpkin Soup with Buttered Croutons!