Pumpkin Soup
Course: SoupsIngredients
- For the Soup
2 Tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 carrot, chopped
1 potato, diced
4 c chicken broth
3/4 tsp salt
1/4 tsp pepper
1 sprig rosemary
2 1/2 c roasted pumpkin
1/4 tsp fresh grated nutmeg
1/2 c Parmigiano Reggiano
1/2 lb cooked Italian sausage, optional
- For the Croutons
3 Tbsp olive oil
3 c (about 3 slices) bread, diced
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic pepper
1/2 tsp fresh rosemary, chopped
2-3 Tbsp Parmigiano Reggiano
Directions
- For the Soup
- In a medium pot, heat olive oil over a medium heat.
- Add onion and sauté for 5 minutes. Add garlic and cook an additional 2 minutes.
- Add the carrot, potato, chicken broth, salt, pepper, and whole rosemary sprig and cook until vegetables are tender; about 25-30 minutes.
- Remove the rosemary sprig and add the soup and pumpkin to a blender and blend until smooth.
- Return the soup to the pot and add nutmeg and sausage if using. If soup is too thin continue to cook until desired consistency is reached.
- Remove from heat and add Parmigiano, stirring until melted and combined.
- Serve with homemade croutons, Parmigiano, a drizzle of olive oil, and/or a drizzle of cream.
- For the Croutons
- Pour olive oil in a pan and warm over medium-high heat.
- Add bread pieces and toss to coat in olive oil.
- Season with salt, pepper, garlic pepper and rosemary.
- Cook until lightly brown, stirring often.
- Sprinkle with cheese and cook an additional 1-2 minutes.
- Remove from pan and serve with soup.
