Pumpkin And Veggie Soup With Parmesan Croutons

AuthorSylvieCategory, , DifficultyBeginner

In winter, I cancel most of my plans to spend time at home. Yep, that's true! There's something very comforting about staying in, making a warm meal, reading a nice book, watching an interesting series or movie. And if I do go out, I spend the evening dreaming about the coziness and warmth of home. I am truly the epitome of introversion! Anyway, this pumpkin soup is the perfect meal for those quiet nights in. It has many veggies in, it's so creamy and just delicious. I serve it with crispy Parmesan croutons and a swirl of cream. Here's the recipe!

Yields4 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
For The Soup
 ½ tbsp unsalted butter
 1 ½ tbsp onion jam or a large onion, finely chopped
 600 g pumpkin, peeled and roughly chopped
 1 small potato, peeled and roughly chopped
 2 medium carrots, peeled and roughly chopped
 2 medium zucchini, roughly chopped to serve
 3 sprigs of fresh za’atar or oregano
 Salt to taste
 Black pepper to taste
 1 ½ cups water, plus more if needed
  cup cooking cream, plus more to serve
 Fresh za’atar or oregano leaves to serve
For The Croutons
 4 small soft bread slices, cut into small cubes
 2 tbsp olive oil
 Pinch of salt
 ¼ cup grated Parmesan
1

Melt the butter in a medium pot, then add the onion jam or the chopped onion with a pinch of salt. Sauté for 5 minutes on medium heat or until the onions are translucent, if using.

2

Add the veggies and za’atar sprigs. Lightly season with salt and black pepper. Sauté on high heat for a couple of minutes, then add the water.

3

Stir, let it come to a boil, cover with the lid, and simmer for 30 Minutes. The veggies should be very soft.

4

Meanwhile, place a medium skillet on low heat. Mix together the bread, olive oil, salt, and Parmesan. Transfer to the skillet and let them crisp up to your liking, while tossing frequently.

5

Fish the za’atar stems out of the pot. Add the cream and blend the soup until smooth. Add water if you wish to dilute it. Keep it simmering, taste, and adjust the seasoning.

6

Divide between 4 bowls, swirl a spoon of cream in each one, garnish with za’atar leaves, and top with the croutons. Enjoy!

Ingredients

For The Soup
 ½ tbsp unsalted butter
 1 ½ tbsp onion jam or a large onion, finely chopped
 600 g pumpkin, peeled and roughly chopped
 1 small potato, peeled and roughly chopped
 2 medium carrots, peeled and roughly chopped
 2 medium zucchini, roughly chopped to serve
 3 sprigs of fresh za’atar or oregano
 Salt to taste
 Black pepper to taste
 1 ½ cups water, plus more if needed
  cup cooking cream, plus more to serve
 Fresh za’atar or oregano leaves to serve
For The Croutons
 4 small soft bread slices, cut into small cubes
 2 tbsp olive oil
 Pinch of salt
 ¼ cup grated Parmesan

Directions

1

Melt the butter in a medium pot, then add the onion jam or the chopped onion with a pinch of salt. Sauté for 5 minutes on medium heat or until the onions are translucent, if using.

2

Add the veggies and za’atar sprigs. Lightly season with salt and black pepper. Sauté on high heat for a couple of minutes, then add the water.

3

Stir, let it come to a boil, cover with the lid, and simmer for 30 Minutes. The veggies should be very soft.

4

Meanwhile, place a medium skillet on low heat. Mix together the bread, olive oil, salt, and Parmesan. Transfer to the skillet and let them crisp up to your liking, while tossing frequently.

5

Fish the za’atar stems out of the pot. Add the cream and blend the soup until smooth. Add water if you wish to dilute it. Keep it simmering, taste, and adjust the seasoning.

6

Divide between 4 bowls, swirl a spoon of cream in each one, garnish with za’atar leaves, and top with the croutons. Enjoy!

Pumpkin And Veggie Soup With Parmesan Croutons
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