Cozy Pumpkin Soup with Sage Garlic Bread Croutons. It is finally fall. I mean officially. Like, yesterday fall officially began. I am so excited. My life, if you follow me on Instagram, has been chaotic. And it has been a minute since I shared something NEW on the blog. With this season comes cozy, calm, finally settling into my new apartment. AND with that, comes homey, delicious and easy recipes like this pumpkin soup. This creamy soup is fresh, full of fall flavors and just gives you that warmth in your chest that is so comforting during chilly nights. Plus there is a lot of seriously delicious garlic bread and that should definitely convince you!
Pumpkin Soup Flavors
This is a very simple recipe. And as (almost) always, I suggest you do a few things to start. Make your sage garlic butter & cut your bread. Leave the bread to sit while you make your soup, a little stale-ness makes for extra crunch. Chop your carrot & onion small, but no need to worry about mincing. We just want the pieces of the vegetables to be small enough that they cook and have time to get yummy browned extra flavor before adding the broth.
I used canned pumpkin. Feel free to use butternut squash or sweet potato! Or even roast your own pumpkin. But I wanted this to be a quick & easy showstopper and canned pumpkin saves us a lot of time. You can also get as creative as you want with the spices. Cinnamon brings out the sweetness of the pumpkin. And lots of ginger and black pepper adds a small kick of heat.
Seasoning Your Soup
Soups are really fun to make because they are all about building layers. Seasoning each layer is important. And in my recipe I did not give you a salt measurement. That is because I want you to season to taste! A small pinch of salt in the beginning brings out the moisture of the onions and helps them cook. The salty broth is next, and then we add a pinch of salt for the pumpkin. Tasting and cooking is how you will make the perfect soup for you.
The Garlic Bread
The garlic bread is so simple. Sage is the perfect herb for this pumpkin soup, and there is a ton of sage in the butter for the bread. I personally like to cut the bread into thinner strips so they can be dipped for ultimate soup eating. But croutons are just as perfect. If you are looking for more savory pumpkin recipes, this Pumpkin Carbonara with bacon is really really delicious. A fall dessert? This Apple Upside Down Cake is one of my most favorite recipes on the blog.
When you make this Cozy Pumpkin Soup, please tag me on Instagram @quartersoulcrisis or comment here below. I want to know all of your thoughts. What else do you look forward to eating during the fall? Thank you all so much for being patient with me during my move! I am happy to be back to creating new recipes and in my favorite season.
Cozy Pumpkin Soup w. Sage Garlic Bread Croutons
- Blender or Immersion Blender
- 1-2 tbs Olive Oil
- 8 oz Yellow Onion 1 medium, chopped
- 2 Carrots peeled & chopped small
- 1 clove Garlic minced
- 1 sprig Rosemary or Sage
- 1/4 tsp Ground Cinnamon
- 1/2 tsp Black Pepper
- 1/4 tsp Ground Ginger
- 2 tbs Apple Cider Vinegar
- 15 oz Canned Pumpkin Puree
- 2 cups Chicken or Vegetable Broth
- 1/2-3/4 cup Heavy Cream
- 4-5 tbs Salted Butter
- 1 clove Garlic minced
- 5-6 Sage Leaves chopped fine
- 1 Large Seeded Loaf of Bread
- Prepare Garlic Bread: Soften butter in microwave in 5 second intervals. In a small bowl, add softened butter, 1 minced garlic clove & minced sage. Stir until totally combined. Cut bread in half lengthwise. Slather sage butter all over bread. Broil or bake at 350° until golden brown about 15-20 minutes.
- Make Soup Base: In a large saucepan, heat 1-2tbs olive oil on medium low & add onion & carrot. Add big pinch salt & entire sprig of rosemary or sage (we will be pulling this out at the end). Toss & cook for 10-15 minutes until carrots & onions are softer and starting to brown. Add minced garlic towards the end and cook until fragrant. Add dry spices (cinnamon, ginger & black pepper) and toss 30 seconds to 1 minute. If at any point the pan seems dry or veggies are sticking, add 2tbs apple cider vinegar to deglaze and cook for about 30 seconds while tossing.
- Finish Soup: Pour chicken broth and can of pumpkin into veggies. Stir & turn heat to low. Bring to light simmer. Remove from heat. Add everything to blender & blend on high until completely smooth. Pour in heavy cream. Reserve ¼ cup if you want to drizzle for serving, otherwise add all ¾ cup now. Blend until combined. Taste. If you want more of a kick, try more black pepper or ginger. If there is not enough flavor, try some more salt!
- Serve warm with crispy garlic bread. Use to dip, or cut into squares for croutons.