PUMPKIN SOUP WITH SOURDOUGH SAGE CROUTONS

Pumpkin Soup with Sourdough Sage Croutons image

Provided by @MakeItYours

Number Of Ingredients 19

1 large onion, chopped
2 medium carrots, thinly sliced
3 tablespoons olive oil
9 cups cubed fresh pumpkin
3 cans (14-1/2 ounces each) chicken broth
2 tablespoons minced fresh sage
1-1/2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
SWEET CREAM:
3 ounces cream cheese, softened
1/4 cup 2% milk
2 tablespoons confectioners' sugar
CROUTONS:
3 slices sourdough bread, cubed
2 tablespoons olive oil
2 tablespoons butter, melted
2 tablespoons minced fresh sage

Steps:

In a Dutch oven, saute onion and carrots in oil for 5 minutes. Add pumpkin; cook 5-6 minutes longer. Stir in the broth, sage, garlic powder, salt, pepper and nutmeg; bring to a boil. Reduce heat; cover and simmer until pumpkin is tender, 15-20 minutes., Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through., For sweet cream, combine ingredients until smooth. For croutons, place bread in a small bowl; drizzle with oil and butter. Sprinkle with sage and toss to coat. Transfer to a small skillet; cook and stir over medium heat until lightly toasted, 4-6 minutes., Garnish servings with sweet cream and croutons.