Creamy Pumpkin Soup Recipe with Cheese Crostini

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 ❤️ it • Recipe • Ingredients • Preparation

Why I ❤️ 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.

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

Utensils and tools

• Baking sheet
• Parchment paper
• Immersion blender or regular blender
• Large pot or large Dutch oven

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 ºF [176 ºC].

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.

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.

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

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