PUMPKIN AND GINGER SOUP WITH GARLIC CROUTONS

PUMPKIN AND GINGER SOUP WITH GARLIC CROUTONS image

Categories Squash

Yield 4-6 Servings

Number Of Ingredients 13

GARLIC CROUTONS
2 TBSP (1/4 stick) butter
2 garlic cloves, chopped
2 CUPs 1/2-inch cubes bread (cut from crustless rustic white bread)
SOUP
2 TBSP olive oil
1 medium onion, chopped (about 1.5 cups)
3/4 CUP chopped celery
1/4 CUP finely chopped peeled fresh ginger
6 large fresh thyme sprigs
4 CUPs 1-inch cubes peeled seeded sugar pumpkin or butternut squash (from about 2 1/4 LBS)
4.5 CUPs (or more) chicken broth, divided
1/2 CUP whipping cream

Steps:

FOR GARLIC CROUTONS: Melt butter in large nonstick skillet over medium heat. Add garlic; stir 20 seconds. Add bread and saute until golden, about 5 minutes. Transfer croutons to paper towels to cool. DO AHEAD: Can be made 1 day ahead. Store in room temperature in airtight container. FOR SOUP: Heat oil in heavy large pot over medium-high heat. Add onion, celery, ginger, and thyme. Saute until vegetables are soft, about 6 minutes. Add pumpkin about 4.5 cups chicken broth. BRing to boil, reduce heat to medium, and simmer until pumpkin is very tender, about 25 minutes. Cool soup slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Add more broth to thin, if desired. Season soup to taste with salt and pepper. DO AHEAD: Soup can be made 1 day ahead. Cool, cover, and chill. Rewarm soup. Divide soup among bowls, garnish with croutons, and serve.