Creamy Pumpkin and Vegetable Soup with Homemade Croutons

#### **For the Homemade Croutons:**
– **4 slices of day-old bread** (French baguette or any sturdy bread): Day-old bread holds up better for croutons and has a firm texture.
– **2 tablespoons olive oil**: To coat the bread and make it crispy.
– **1/2 teaspoon garlic powder**: For extra flavor.
– **1/4 teaspoon dried thyme**: Adds a savory note to the croutons.
– **Salt**, to taste: Enhances the flavor of the croutons.

### **How to Make Creamy Pumpkin and Vegetable Soup with Homemade Croutons**

This recipe is straightforward, with minimal prep and cooking time, making it perfect for a cozy evening meal. Here’s how to make this creamy pumpkin soup with crispy croutons:

#### 1. **Prepare the Pumpkin**
If using fresh pumpkin, cut it in half and remove the seeds. Peel the pumpkin and cut it into cubes. Alternatively, you can use pre-cut pumpkin or canned pumpkin puree to save time.

#### 2. **Sauté the Vegetables**
In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent. Add the minced garlic and cook for another minute until fragrant.

#### 3. **Cook the Pumpkin**
Add the cubed pumpkin to the pot, stirring to combine with the sautéed vegetables. Pour in the vegetable broth and bring the mixture to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the pumpkin and vegetables are tender.

#### 4. **Blend the Soup**
Once the vegetables are tender, remove the soup from the heat and use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth. Return the soup to the pot if needed.

#### 5. **Season the Soup**
Stir in the ground cinnamon, nutmeg, salt, and pepper. Then, pour in the heavy cream and stir to combine. Adjust the seasoning to your liking, adding more salt or pepper if necessary. Allow the soup to simmer for an additional 5-10 minutes, letting the flavors meld together.

#### 6. **Make the Homemade Croutons**
While the soup is simmering, prepare the croutons. Preheat your oven to 375°F (190°C). Cut the bread into cubes and place them on a baking sheet. Drizzle with olive oil and toss the bread to ensure it’s evenly coated. Sprinkle with garlic powder, dried thyme, and salt.

Bake the croutons in the preheated oven for about 10-12 minutes, or until they are golden and crispy, stirring once halfway through to ensure even crisping.

#### 7. **Serve and Garnish**
Ladle the creamy pumpkin and vegetable soup into bowls, and top with a handful of homemade croutons for added texture and flavor. For an extra touch, you can drizzle a little more cream on top or sprinkle with fresh herbs like parsley or thyme.

### **Serving Suggestions**

This creamy pumpkin and vegetable soup is hearty and satisfying on its own, but it also pairs wonderfully with other dishes:

– **Grilled Cheese Sandwiches**: The classic combination of grilled cheese and tomato soup is given a seasonal twist when served alongside creamy pumpkin soup.
– **Salads**: A crisp, fresh green salad with a tangy vinaigrette will contrast nicely with the richness of the soup.
– **Roasted Meats**: This soup can be served as a starter to a larger meal, such as roasted chicken, turkey, or pork.

### **Storage and Reheating Tips**

– **Storage**: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, the soup can be frozen for up to 3 months.
– **Reheating**: Reheat the soup gently on the stovetop over low heat, adding a splash of broth or cream if the soup has thickened too much. The croutons are best served fresh, but you can store any leftovers in an airtight container for 1-2 days and reheat them in the oven for a few minutes to bring back their crunch.

### **Conclusion**

This **Creamy Pumpkin and Vegetable Soup with Homemade Croutons** is the ultimate comfort food for fall and winter. The creamy, smooth texture of the soup, combined with the rich flavors of pumpkin and vegetables, makes for a hearty meal that’s both satisfying and nourishing. The homemade croutons add the perfect finishing touch, bringing a delightful crunch that contrasts beautifully with the soup’s velvety consistency. Whether you’re enjoying it as a light lunch or as part of a cozy dinner, this soup is sure to warm your soul and become a seasonal favorite in your kitchen.