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!
Servings: 6
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