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Easy Pumpkin Soup with Spicy Croutons

Easy Pumpkin Soup with Spicy Croutons

Author: Thomas
Silky smooth roasted pumpkin soup topped with crunchy and spicy croutons! A warming and delicious plant-based Fall dinner!
Prep Time 20 mins
Cook Time 50 mins
Course Main Course, Soup
Servings 3 servings
Calories 300 kcal

Ingredients
 
 

Pumpkin Soup

  • 1 sugar pumpkin
  • 1 tablespoon oil
  • 1 large onion diced
  • 2 cloves of garlic minced
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • a pinch of cinnamon and nutmeg
  • 1 tablespoon maple syrup
  • 3 cup of water
  • cup raw cashews soaked overnight and drained

Spicy Croutons

  • 2 large slices of bread (a dense bread is best)
  • 1 teaspoon oil
  • 1 teaspoon melted butter
  • 1 teaspoon maple syrup
  • 1 clove of garlic minced
  • ½ teaspoon Korean chili powder
  • ¼ teaspoon red pepper flakes
  • teaspoon salt

Instructions
 

Pumpkin Soup

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Cut the pumpkin in half, lengthwise. Use an ice cream scoop to scrape out the seeds and strings. Brush the inside of the pumpkin halves with a teaspoon of oil, and place the pumpkin halves cut-side down on the prepared baking sheet.
  • Bake for about 40 minutes, or until the flesh is tender. Remove from the oven and set aside.
  • Heat the oil in a deep saucepan over medium heat. Once hot, add the onion and garlic, and sauté for 3-5 minutes, or until golden brown. Add the salt, ground black pepper, cinnamon, nutmeg, maple syrup, and water.
  • Scoop out the flesh of the roasted pumpkin and add it to the pot as well. Let simmer for about 10 minutes.
  • Next, transfer to a blender. Add the soaked cashews and blend on high-speed for 10-20 seconds, or until smooth. Taste and adjust saltiness if needed. Transfer to a saucepan to reheat once ready to serve.

Spicy Croutons

  • Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
  • Cut the bread slices into ½-inch cubes and transfer to a bowl. Add the oil, melted butter, maple syrup, garlic, chili powder, red pepper flakes, and salt. Stir to coat and transfer to the prepared baking sheet.
  • Bake for 20 minutes, stirring once halfway through baking. Once golden brown, remove from heat and let cool a few minutes.
  • To serve, divide the pumpkin soup between serving bowls, top with the spicy croutons, chopped parsley or cilantro, and a pinch of chili powder!
  • This soup will keep for up to 4 days in the refrigerator. Croutons will keep for up to 4 days in an airtight container, at room temperature.

Nutrition

Serving: 1 serving (with croutons)Calories: 300 kcalCarbohydrates: 38.4 gProtein: 6.4 gFat: 15.3 gFiber: 6.8 gSugar: 13.1 g
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