Creamy Pumpkin and Vegetable Soup with Herb Croutons

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: