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Pumpkin Soup with Sourdough Sage Croutons

Total Time

Prep: 35 min. Cook: 30 min.


10 servings (2-1/2 quarts, 2 cups croutons, 1/2 cup sweet cream)

We love soup in our home, and I'm a big fan of the cream-style kind. Thanksgiving inspired this recipe—it has all the traditional smells that fill the air during the holiday season. You could also make this with butternut squash. —Jenn Tidwell, Fair Oaks, California
Pumpkin Soup with Sourdough Sage Croutons Recipe photo by Taste of Home


  • 1 large onion, chopped
  • 2 medium carrots, thinly sliced
  • 3 tablespoons olive oil
  • 9 cups cubed fresh pumpkin
  • 3 cans (14-1/2 ounces each) chicken broth
  • 2 tablespoons minced fresh sage
  • 1-1/2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 3 ounces cream cheese, softened
  • 1/4 cup 2% milk
  • 2 tablespoons confectioners' sugar
  • 3 slices sourdough bread, cubed
  • 2 tablespoons olive oil
  • 2 tablespoons butter, melted
  • 2 tablespoons minced fresh sage


  1. In a Dutch oven, saute onion and carrots in oil for 5 minutes. Add pumpkin; cook 5-6 minutes longer. Stir in the broth, sage, garlic powder, salt, pepper and nutmeg; bring to a boil. Reduce heat; cover and simmer until pumpkin is tender, 15-20 minutes.
  2. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through.
  3. For sweet cream, combine ingredients until smooth. For croutons, place bread in a small bowl; drizzle with oil and butter. Sprinkle with sage and toss to coat. Transfer to a small skillet; cook and stir over medium heat until lightly toasted, 4-6 minutes.
  4. Garnish servings with sweet cream and croutons.

Nutrition Facts

1 cup soup with 3 tablespoons croutons and 2 teaspoons sweet cream: 199 calories, 13g fat (4g saturated fat), 18mg cholesterol, 778mg sodium, 19g carbohydrate (7g sugars, 1g fiber), 4g protein.

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