This Creamy Pumpkin and Vegetable Soup is a heartwarming and nutritious dish, perfect for any time of year. The rich flavors of pumpkin, potatoes, and leeks blend beautifully with a touch of cream, creating a comforting and delicious soup. Topped with homemade croutons seasoned with Italian herbs, garlic, and red pepper, this soup is sure to become a family favorite.
Preparation Time:
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
1 onion, chopped
2 garlic cloves, minced
1 carrot, sliced
1 leek, sliced
4 potatoes, diced
1/2 pumpkin, diced
Salt, to taste
Black pepper, to taste
Olive oil, for cooking
3 slices of bread, cubed
Dried garlic, to taste
Red pepper, to taste
Italian herbs, to taste
Fresh parsley, chopped
200 ml (1 glass) cream
Instructions:
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Prepare the Vegetables:
Heat Olive Oil: Heat a drizzle of olive oil in a large pot over medium heat.
Sauté Vegetables: Add the chopped onion, minced garlic, sliced carrot, and leek. Fry the vegetables for 3-5 minutes until they start to soften.
Cook the Soup:
Add Potatoes and Pumpkin: Add the diced potatoes and pumpkin to the pot.
Season: Season with salt and black pepper to taste. Mix well to combine all the ingredients.
Cook: Cover with a lid and cook on medium heat until the pumpkin is tender, stirring occasionally.
Prepare the Bread Croutons:
Preheat Oven: Preheat the oven to 180°C (350°F).
Season Bread Cubes: In a bowl, mix the cubed bread with olive oil, salt, dried garlic, red pepper, and Italian herbs.
Bake Croutons: Spread the seasoned bread cubes on a baking tray lined with baking paper. Bake in the preheated oven for 10 minutes, or until the croutons are golden and crispy.
Finish the Soup:
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