Pumpkin Rosemary Soup, Garlic Croutons

Jane-Icon-2Right now is the most delicious time of year! Pumpkins symbolize prosperity, fertility, and the harvest. This EASY soup embodies all the richness of autumn. Quick to make, just heat, blend, and enjoy. Homemade garlic croutons are crunchy and easy with my Blender Bread or any of my bread recipes. I keep sliced bread on hand in the freezer so I can pull out a slice anytime. Use local organic ingredients to avoid glyphosate and other farming chemicals, which reduce nutritional value, harm the immune system, and damage the microbiome.You can make a delicious vegan soup with just vegetable broth or filtered water. Or use a meat broth with my Easy Pressure-Cooker Bone Broth, which has deep healing nutrition and a wonderful flavor.

If you’re starting with a raw pumpkin: Cut it in half, remove the seeds with a big spoon, and bake at 300º F for 45 – 60 minutes until soft. Allow it to cool and scoop out the pulp for the soup. Leftover soup can be frozen in serving-size BPA-free containers up to 3 months. This is easy with an immersion blender to blend the hot soup. Serves 4.

Pumpkin Rosemary Soup with Garlic Croutons



    Pumpkin soup:
  • 3 cups organic pumpkin pulp, cooked and well drained
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 -2 cups broth (start with 1 cup and add more at the end if needed)
  • 2 tablespoons olive oil
  • 1/2 teaspoon rosemary
  • 1/4 teaspoon ground sage
  • Unprocessed salt and pepper to taste
  • Croutons:
  • 2 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 2 pinches unprocessed salt
  • 3 slices of your favorite bread, cut into 1/2-inch cubes
  • Optional Garnish:
  • Some herbs, such as rosemary, cilantro, sage, or green onion
  • Handful pumpkin seeds, if desired


    Pumpkin soup:
  1. In a saucepan over medium heat, add all the soup ingredients and bring to a boil. Turn the heat down to simmer for 5 minutes. Blend with an immersion blender until smooth.
  2. Croutons:
  3. Preheat oven to 350º F. In a skillet over medium heat, add the olive oil, garlic, and salt. Heat until it barely bubbles. Add the bread cubes and stir gently with a spatula to coat them evenly.
  4. Place cubes on a parchment covered baking tray and bake for 10 minutes. Keep you eye on them and after 6 minutes or so, turn them over with a spatula. When they're golden brown on both sides, remove from the oven and serve on the soup. Garnish with herbs and pumpkin seeds. Yum!


Today’s recipe is inspired by this delicious appetizer I tasted in Tuscany: Crema di Zucca con Crostini, or Creamed Squash with Garlic Toast. It was delicious, but too small!


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