Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
Add the garlic, pumpkin, thyme, cumin, and nutmeg. Stir well and cook for another 2-3 minutes to bring out the flavors.
Pour in the broth and bring to a boil. Reduce the heat and simmer for about 20-25 minutes, or until the pumpkin is tender.
Blend the Soup:
Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender. Once blended, return to the pot.
Stir in the heavy cream and season with salt and pepper to taste. Heat through.
Make the Herb Croutons:
Preheat your oven to 375°F (190°C).
In a bowl, toss the cubed bread with olive oil, rosemary, garlic powder, salt, and pepper.
Spread the bread cubes on a baking sheet and bake for about 10-12 minutes, or until golden and crispy.
Serve:
Ladle the creamy pumpkin soup into bowls. Top with homemade herb croutons and enjoy!
Serving and Storage Tips:
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