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!