Creamy Pumpkin Soup with crunchy thyme and garlic croutons

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This creamy pumpkin soup recipe is deliciously rich and full of flavour! It’s also a little bit cheeky!

Take a closer look, it appears to be ordinary pumpkin soup right? What you can’t see is that its loaded with lots of other veggies. If you read my post on Slow cooker shredded beef tacos you will know that pumpkin soup is another one of Jamie’s favourite meals. I have perfected the balance between adding as many nutritious vegetables as I can without him being able to detect that It’s anything but pumpkin soup. All three of my kids devour this and always want seconds. #mumgoals

To make this soup even more delicious I came up with a concept which is croutons meets garlic bread. I call it crispy thyme and garlic croutons and they are so damn good! I have to stop everyone from eating them before they even hit the dinner table!

What goes into my creamy pumpkin soup recipe:

• Onion and garlic; the base of so many recipes. There aren’t many savoury recipes that I don’t use onion and garlic.
• Leek; this is optional but I love using leek as it adds a nice sweetness once it has softened.
• Celery; I also use a few of the celery tops and the leaves. I remember my Nonna telling me off when she saw me discarding them. They make the best soup!
• Carrots
• Fresh herbs; finely chopped rosemary and sage (Once its all blended the kids won’t even notice but it adds a wonderful flavour and depth)
• Pumpkin; you can use any type of pumpkin. Sometimes I use a combination of the butternut and Kent variety.
• Sweet potato
• Good quality vegetable stock

How to prepare the croutons

Day old crusty bread works best with this and you can use any type of bread even rolls. start by breaking up the bread into small bite size pieces. If using sliced bread you can cut them into little squares. place on a lined baking tray. Crush over a few cloves of garlic and sprinkle freshly chopped thyme. Season well and drizzle with olive oil. Toss gently with your fingertips so It’s all combined. Place under a grill and cook until golden and crunchy. It adds another dimension to the soup and the garlic and thyme just makes the soup so much more delicious.

I really hope you love this creamy pumpkin soup recipe! It’s so much more than just your average pumpkin soup and Its a great way for your kids to get their hit of vegetables. I hope it becomes a family favourite!

You may also want to try some of my other family favourites:

• Ultimate chicken and vegetable pie
• Easy & delicious meatball soup
• Traditional Italian pizza dough
• Oven baked beef burgers
• Orange and poppyseed cake

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Print Recipe

5 from 2 votes

Creamy pumpkin soup with Crunchy garlic and thyme croutons

This creamy pumpkin soup is so comforting and Its packed full of vegetables. the kids will never know!! The crunchy garlic an thyme croutons are devine!

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: dinner, lunch

Cuisine: australian

Keyword: dinner, family favourite, food for kids, lunch, pumpkin, pumpkin soup, soup

Servings: 6

Author: Marie Muccio

Ingredients

• 1 small onion roughly chopped
• 4 cloves garlic peeled and sliced
• 1 small leek chopped
• 2 sticks celery chopped
• 1 tbs fresh rosemary finely chopped
• 1 tbs sage leaves finely chopped
• 2 carrots peeled and diced
• 500g butternut pumpkin skin and seeds removed, roughly chopped
• 1 medium sweet potato peeled and roughly chopped
• 1 litre vegetable stock

Crunchy garlic and thyme croutons

• 4 slices day old bread cut into small squares
• 2 cloves garlic crushed
• 1 tbs chopped thyme leaves
• 1 tbs extra virgin olive oil
• salt and pepper to season

Instructions

For the crunchy garlic and thyme croutons

• Arrange the bread onto a lined baking tray.

  Sprinkle over the garlic and thyme. Drizzle with the olive oil and season well with salt and pepper.
• Using your fingers, gently mix until the bread is evenly coated.

  Place under a hot grill and cook until golden and crunchy. you may need to give the croutons a toss if the bottom is still soft.

For the pumpkin soup

• In a large heavy based saucepan heat 1tbs olive oil on medium heat.

  Add onion, garlic, leek, celery rosemary and sage and cook until onion is soft about 5 minutes.
• Add carrot, pumpkin, sweet potato and stock and bring to the boil.

  Reduce heat to low and simmer for 20 minutes or until vegetables are soft.
• Remove from heat and blend with a stick blender.

  Season with salt and pepper.
• Ladle the soup into bowls, drizzle with olive oil and top with the crunchy croutons

Notes

Have you made this recipe? Don’t forget to tag me on Instagram @mrsfoodiemumma using the #mrsfoodiemumma 

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