Easy Pumpkin Soup with Garlic Croutons

Jane-Icon-2Right now is the most delicious time of year! Pumpkins symbolize prosperity, fertility, and the harvest. This simple soup embodies all the richness of autumn. Just boil, blend, and enjoy. Homemade garlic croutons are crunchy and so easy with Blender Bread or any of my bread recipes. I keep bread slices on hand in the freezer so I can pull them out anytime. Vegetable broth or water make a delicious vegan soup. Or use my Easy Pressure-Cooker Bone Broth, which gives a wonderful flavor, and it contains meat.

Starting with a raw pumpkin? To cook it, 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, scoop out the pulp, and it’s ready for the soup. If you have leftover soup, you can freeze it up to 3 months. Serves 4.

Paleo Pumpkin 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
  • 1/4 teaspoon ground sage
  • 1/2 teaspoon rosemary
  • Unprocessed salt and pepper to taste
  • Croutons:
  • 2 tablespoons olive oil
  • 1 clove 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
  • a handful of pumpkin seeds


    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 was inspired by this delicious Italian appetizer I tasted in Gubbio called “Crema di Zucca con Crostini”. Yum!