Pumpkin and Carrot Cream Soup with Sourdough Bread Croutons
Hoje para JantarDescription
Sweet carrots and pumkin are the perfect duo in this warm and savory soup. The sweet and earthy root vegetables are accented with leeks, onion, and garlic for a truly flavor-packed bowl of soup. To top it all off, garlicky sourdough croutons add a bit of crunch and perfectly rounds out the meal. The soup rewarms well, so you can enjoy the leftovers for lunch or dinner the next day.
Ingredients
- 1 potatoes (chopped)
- 2 carrots (large, chopped)
- 1 leeks (chopped)
- 1 onions (chopped)
- 1 garlic cloves (chopped)
- 300 grams pumpkin (or desired quantity, chopped)
- 3 tablespoons olive oil
- salt (to taste)
- 1 slice sourdough bread
- 3 tablespoons olive oil
- 1 garlic cloves (unpeeled, crushed)
Directions
- 1Wash, and cut the vegetables.
- 2Heat a pan on medium heat with a little olive oil, then add onion and leek.
- 3Simmer on low heat for 10 minutes, stirring occasionally.
- 4Add the remaining ingredients, and cover with water.
- 5Cook for 25 minutes. Pour soup in blender, or food processor, and mix and grind until smooth.
- 6Cut the slice of sourdough bread in small cubes.
- 7Heat a frying pan with the olive oil, and add the garlic.
- 8Saute until the garlic begins to release its aroma.
- 9Add the bread, and stir fry.
NutritionView more
PER SERVING *
Calories320Calories from Fat190 |
% DAILY VALUE* |
Total Fat21g32% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol |
Sodium330mg14% |
Potassium680mg19% |
Protein5g10% |
Calories from Fat190 |
% DAILY VALUE* |
Total Carbohydrate32g11% |
Dietary Fiber4g16% |
Sugars5g10% |
Vitamin A |
Vitamin C |
Calcium |
Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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