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Creamy Pumpkin Soup Recipe with Cheese Crostini

  • EspaƱol
Portions: 6 servings

Calories: 230kcal

This creamy pumpkin soup recipe made with roasted pumpkin and served with cheese crostini is light, filling, and rich. It is complemented by the flavorful Swiss cheese and the crisp and soft ingredients. It's perfect as a light meal and the best soup to serve as a starter for a multi-course dinner. Say hello to your new fall favorite!

Why I ā¤ļø it • Recipe • Ingredients • Preparation

Creamy pumpkin soup

Why I ā¤ļø it

You don't want to wait till fall or for cold weather to make this delicious soup. This delightful, smoky creamy roasted pumpkin soup, topped with rustic bread and melting cheese can be enjoyed year-round. I love its complex flavor, that it can be adapted in many ways to please everyone and fit every diet, and can be made in several different ways depending on how much time you have.

Check out this easy pumpkin soup recipe made with freshly-roasted pumpkin puree, a delightful soup with sweet and smoky touches; it's the easiest and best pumpkin soup recipe you'll ever make.

Creamy pumpkin soup recipe

This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!

Learn how to make this creamy pumpkin soup recipe, easy to make, with simple ingredients, this is the perfect fall soup. It is made so much better by the crusty bread with roasted or grilled cheese top. There's so much to love in this simple recipe for a very creamy soup.

Course: Dinner, Lunch
Inspiration: Fall
Category: easy pumpkin soup recipe, great big batch soup, great leftovers soup, pumpkin soup recipes
Author: Clara Gonzalez

Prep Time10 mins
Cook Time25 mins
Total Time35 mins

Utensils and tools

  • Baking sheet
  • Parchment paper
  • Immersion blender or regular blender
  • Large pot or large Dutch oven
Creamy pumpkin soup with cheese crostini
Watermelon limeade cocktail

Ingredients

  • 2 pounds of kabocha squash pumpkin, [0.9 kg]
  • 4 tablespoons of olive oil or butter (melt butter beforehand)
  • ¼ teaspoon black pepper freshly-cracked, or ground (or more, to taste)
  • 1½ teaspoons salt
  • 6 garlic cloves, peeled
  • 6 sprigs of flat parsley
  • 1 tablespoon of onion powder
  • A pinch of cayenne pepper
  • 1½ quart vegetable broth, [1½ liter] or homemade
  • 6 large slices of rustic bread of your preference
  • 6 slices sliced Swiss cheese

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1: Peel the pumpkin

Preheat the oven to 350 ĀŗF [176 ĀŗC].

Scoop the seeds and peel the fresh pumpkin, and cut it into 1" [2.5 cm] thick slices.

Step 2: Roasting the pumpkin

Arrange them without piling them on the baking pan sheet. Drizzle with the olive oil and sprinkle with a teaspoon of salt and a teaspoon of black pepper.

Roasted pumpkin
Roasted pumpkin

Roast in an oven for 15 minutes, or until the pumpkin is cooked throughout (test by poking with a fork, and it should break off easily). Remove from the oven and cool the pumpkin to room temperature.

Step 3: Combine ingredients

In the blender vase or food processor vase, combine the roasted pumpkin, garlic, parsley, onion powder and cayenne pepper with the broth and blend until it is completely pureed.

Step 4: Heat

Pour into the pot and heat over medium heat until it breaks the boil. Season with salt to taste, then reduce the heat to a minimum and cook until it is creamy while you make the crostini.

Step 5: Toast the bread

To toast the crostini, cover each bread slice with a slice of cheese. Place on a sheet pan and broil over medium-high heat until the cheese melts and turns golden brown.

Step 6: Serving

Serve the pumpkin soup in small bowls, and serve alongside the crostini.

Variations

For this recipe, I suggest kabocha squash, for extra pumpkin flavor, butternut squash yields a lighter flavor and paler color. Other pumpkin types can also work, but the flavor will vary from pumpkin to pumpkin.

You can drizzle the soup with a swirl of sour cream to make it a bit fancier, and extra flavor.

For extra richness, you may want to add 1½ of heavy cream to the soup.

Top tips

This is a great recipe to store for the next day, the resting time in the fridge makes the flavors in this hearty soup intensify. You can make a larger batch by doubling the ingredients. Refrigerate in an air-tight container and serve within 24 hours.

To store for longer, freeze a freezer-safe container for up to two weeks. Make the crostini while you reheat the soup.

Serving suggestions

Serve with store-bought or homemade croutons for a vegan option and the same creamy pumpkin soup taste.

Creamy pumpkin soup bowls
Watermelon limeade cocktail

Nutritional information

Calories: 230kcal - Carbohydrates: 31g - Protein: 5gFat: 11g - Saturated Fat: 2g - Cholesterol: 1mg - Sodium: 1686mg - Potassium: 592mg - Fiber: 4g - Sugar: 7g - Vitamin A: 2570IU - Vitamin C: 19.6mg - Calcium: 94mg - Iron: 2mg

FAQs

How do you make creamy pumpkin soup?

Pumpkin is a natural thickener, and by roasting it, you eliminate a lot of the water in it. This recipe for pumpkin soup uses the blended pumpkin to thicken the soup and gives it its creamy texture.

How do you make pumpkin soup tastier?

You can substitute chicken broth or beef broth for vegetable broth for extra flavor. You can also experiment by adding other spices, like ground allspice, ground nutmeg, or even some curry powder. Another great idea is to sprinkle it with crispy bacon bits.

How do you make pumpkin soup thicker?

You can always boil more to get a thicker soup, but if you still want it thicker, add 1½ teaspoon of cornstarch dissolved in room-temperature broth and stir in, then simmer until it thickens.

Print card

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Cream of Roasted Pumpkin Soup with Cheese Crostini

Ingredients

  • 2 pounds of kabocha squash pumpkin [0.9 kg]
  • 4 tablespoons of olive oil or butter melt butter beforehand
  • ¼ teaspoon black pepper freshly-cracked, or ground, (or more, to taste)
  • 1½ teaspoons salt
  • 6 garlic cloves peeled
  • 6 sprigs of flat parsley
  • 1 tablespoon of onion powder
  • Pinch of cayenne pepper
  • 1½ quart vegetable broth [1½ litro] or homemade vegetable broth recipe
  • 6 large slices of rustic bread of your preference
  • 6 slices Swiss cheese

Instructions

Step 1: Peel the pumpkin

  • Preheat the oven to 350 ĀŗF [176 ĀŗC].
    Scoop the seeds and peel the freshĀ pumpkin, and cut it into 1" [2.5 cm] thick slices.

Step 2: Roast the pumpkin

  • Arrange them without piling them on the baking pan sheet. Drizzle with theĀ olive oilĀ and sprinkle with a teaspoon ofĀ saltĀ and a teaspoon ofĀ black pepper.
    Roast in an oven for 15 minutes, or until the pumpkin is cooked throughout (test by poking with a fork, and it should break off easily). Remove from the oven and cool the pumpkin to room temperature.

Step 3: Combine ingredients

  • In the blender vase or food processor vase, combine the roasted pumpkin,Ā garlic,Ā parsley,Ā onion powderĀ andĀ cayenne pepperĀ with theĀ brothĀ and blend until it is completely pureed.

Step 4: Heat

  • Pour into the pot and heat over medium heat until it breaks the boil. Season with salt to taste, then reduce the heat to a minimum and cook until it is creamy while you make the crostini.

Step 5: Toast the bread

  • To toast the crostini, cover eachĀ breadĀ slice with a slice ofĀ cheese. Place on a sheet pan and broil over medium-high heat until the cheese melts and turns golden brown.

Step 6: Serving

  • Serve the pumpkin soup in small bowls, and serve alongside the crostini.

Nutrition

Calories: 230kcal

Publicado por Tia Clara - Apr 12, 2012

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  1. Sarah Meads

    November 08, 2015 at 4:50 pm

    Hello Aunt Clara, I was so inspired by this mouth watering recipe that I had to try it out immediately. I'm not sure we have the right sort of pumpkin here in the UK but the finished result tasted delicious all the same. The cheese crostini is the icing on the cake - the perfect accompaniment. Thank you.

    Reply
  2. Emma

    April 12, 2012 at 4:27 pm

    5 stars
    You always make me smile, and the soup looks very yummy. Thanks.

    Reply
  3. Carmencita

    April 12, 2012 at 9:02 am

    5 stars
    ESTUVO MUY BUENO.

    Reply
    • Tia Clara

      April 12, 2012 at 9:08 am

      ”Gracias!

      Reply

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Hi, I'm TĆ­a Clara! I have been a recipe developer, and recipe writer for 20+ years, and here I share my easy recipes you'll love.

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