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.

– 2 pounds of kabocha squash pumpkin [0.9 kg] – 4 tablespoons of olive oil or butter melt butter beforehand – ¼ teaspoon black pepper  – 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


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 1:

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 2:

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 3:

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 4:

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 5:

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

Step 6:

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