Best 3 Pumpkin Soup With Sourdough Sage Croutons Recipes

Indulge in a heartwarming and flavorful culinary experience with our Pumpkin Soup with Sourdough Sage Croutons recipe. This comforting dish combines the velvety richness of pumpkin purée with an aromatic blend of spices, creating a symphony of flavors that will tantalize your taste buds. Accompanied by crispy and savory sourdough sage croutons, this soup is an ode to autumn's bounty.

Our collection also features a delectable Sourdough Discard Pumpkin Bread recipe, transforming leftover sourdough starter into a moist and flavorful loaf infused with warm pumpkin spices. The Pumpkin Pie Spice blend adds a touch of magic to both the soup and bread, enhancing their autumnal charm.

For those seeking a vegan variation, the Vegan Pumpkin Soup recipe offers a creamy and satisfying alternative, using plant-based milk and nutritional yeast to create a rich and flavorful broth.

Additionally, we present the classic Sourdough Discard Crackers recipe, a versatile accompaniment that pairs perfectly with soups, salads, and cheese platters. These crispy and addictive crackers utilize leftover sourdough starter, transforming it into a crunchy and flavorful treat.

Lastly, our Sourdough Starter guide provides comprehensive instructions for creating and maintaining a healthy sourdough starter, the foundation for all these delicious sourdough recipes.

Embark on a culinary journey with our Pumpkin Soup with Sourdough Sage Croutons recipe, complemented by a selection of delectable sourdough creations. These recipes celebrate the versatility of sourdough and the abundance of autumn's harvest, offering a delightful symphony of flavors that will warm your heart and soul.

Let's cook with our recipes!

CHESTNUT SOUP WITH SOURDOUGH SAGE CROUTONS

Chestnut Soup with Sourdough Sage Croutons image

Most chestnut soups are fairly substantial. We've made our version lighter and brothier to serve as a first course for a big meal. Chopped chestnuts mixed with tangy croutons add texture and extra layers of complexity.

Yield Makes 8 to 10 servings

Number Of Ingredients 21

Ingredients

2 (7 1/2-oz) jars peeled cooked whole chestnuts, rinsed and drained (2 2/3 cups)
2 large leeks (white and pale green parts only), coarsely chopped (1 1/4 cups)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large onion, coarsely chopped (2 cups)
2 celery ribs, coarsely chopped (1 1/4 cups)
2 medium carrots, coarsely chopped (1 cup)
1 1/2 Turkish bay leaves or 1 California
1 tablespoon tamari or soy sauce
2 1/2 qt water
2 teaspoons salt, or to taste
1/3 cup chopped fresh flat-leaf parsley
1 teaspoon chopped fresh sage
2 tablespoons medium-dry Sherry or Madeira
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 sourdough loaf, crust discarded and bread cut into 1/4-inch cubes (4 cups)
1 teaspoon chopped fresh sage
2 (7 1/2-oz) jars peeled cooked whole chestnuts, chopped (2 2/3 cups)
1 teaspoon flaky sea salt (preferably Maldon)

Steps:

Put oven rack in upper third of oven and preheat oven to 375°F.
Spread chestnuts in 1 layer in a large shallow baking pan, then roast in oven until dry and slightly darkened, about 20 minutes.
While chestnuts roast, wash leeks in a bowl of cold water, agitating them, then lift out and drain well.
Heat oil and butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then sauté leeks, onion, celery, carrots, and bay leaves, stirring occasionally, until vegetables are pale golden, 8 to 10 minutes. Add chestnuts and tamari and cook, stirring, until most of liquid is evaporated, 1 to 2 minutes. Add water (2 1/2 quarts) and salt and simmer, uncovered, stirring occasionally, until vegetables are tender, about 30 minutes. Remove from heat and stir in parsley and sage. Discard bay leaves.
Purée soup in 3 batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. Pour purée through a medium-mesh sieve into cleaned pot, pressing hard on and then discarding solids. Bring soup to a simmer and stir in Sherry, pepper, and salt to taste, then remove from heat.
Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook bread cubes with sage, turning occasionally, until croutons are golden, 6 to 10 minutes. Add chestnuts and cook, stirring, 2 minutes. Transfer to a large bowl and toss with sea salt.
Ladle soup into bowls and sprinkle each serving with about 1/3 cup topping.

PUMPKIN SOUP

Pumpkin Soup image

While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! -Elizabeth Montgomery, Allston, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

Ingredients

1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1 can (15 ounces) solid-pack pumpkin
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream

Steps:

In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.

Nutrition Facts : Calories 212 calories, Fat 19g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 427mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

PUMPKIN SOUP

Pumpkin Soup image

This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.

Provided by Lea Ogawa

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

Ingredients

6 cups chicken stock
1 ½ teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
½ teaspoon chopped fresh thyme
1 clove garlic, minced
½ cup heavy whipping cream
5 whole black peppercorns

Steps:

Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Nutrition Facts : Calories 114.5 calories, Carbohydrate 13.5 g, Cholesterol 24.1 mg, Fat 6.3 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 1458.1 mg, Sugar 5.7 g

Tips:

Choose the right pumpkin: Look for sugar pumpkins or butternut squash, which have a sweet, creamy flavor that works well in soups.
Roast the pumpkin before pureeing: Roasting the pumpkin brings out its natural sweetness and gives the soup a richer flavor.
Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality broth that has a rich flavor.
Don't overcook the soup: The pumpkin should be tender but not mushy. Overcooking the soup will make it bland and watery.
Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt to brighten the flavors.
Make the sourdough sage croutons ahead of time: The croutons can be made up to 2 days in advance and stored in an airtight container. When you're ready to serve the soup, simply reheat them in a toaster oven or oven.

Conclusion:

This pumpkin soup with sourdough sage croutons is the perfect comfort food for a cold fall or winter day. It is creamy, flavorful, and packed with nutrients. The sourdough sage croutons add a delicious crunch and savory flavor to the soup. This soup is sure to be a hit with your family and friends.