Creamy Pumpkin Potato Soup with Sourdough Croutons
Warm up with a comforting bowl of creamy pumpkin potato soup, elevated with aromatic curry and served with crispy homemade sourdough croutons. This hearty and flavorful soup is perfect for a cozy meal.
Equipment
- Oven
- Medium bowl
- Baking sheet
- Pot
- Immersion Blender
Ingredients
For the soup
- 1 yellow onion finely diced
- 2 ribs celery chopped
- 1 tablespoon coconut oil (or olive oil)
- 2-3 cloves garlic minced
- 2 teaspoons curry powder adjust to taste. Yellow Thai curry paste will work too.
- 1.5 lb pumpkin peeled and cubed into 1-inch pieces
- 1.5 lb russet potatoes peeled or scrubbed clean and cubed into 1-inch pieces
- 3.5 - 4 cups vegetable broth (I used 4 cups)
- salt and pepper to taste
- herbs (cilantro or parsley) and other garnishes for serving, such as paprika or cayenne powder, pepitas, crackers, or sourdough croutons
For the sourdough croutons
- 2 cups sourdough bread days-old, diced into ½-inch cubes
- olive oil for croutons, about ½ - 1 tablespoon
- salt to taste, for croutons
- garlic powder to taste, for croutons
- Italian seasoning to taste, for croutons
Instructions
Crouton Preparation
Part 1: Prepare Sourdough Croutons
- Preheat the oven to 325°F (160°C). Dice the days-old sourdough into ½-inch cubes.
- In a bowl, spray or drizzle the bread with olive oil. Season with salt, garlic powder, and Italian seasoning. Toss to coat evenly.
- Spread in a single layer on a baking sheet. Bake 15 to 20 minutes until golden, crisp, and dry. Timing varies with bread dryness and cube size. Set aside.
Part 2: Make the Pumpkin Potato Soup
- Warm coconut oil in a large pot over medium-low heat. Sauté onion and celery 8 to 10 minutes, stirring often, until soft and fragrant.
- Add garlic and curry powder. Cook 1 minute, stirring constantly, until aromatic. Avoid burning the garlic.
- Stir in pumpkin and potatoes. Pour in 3.5 to 4 cups broth so vegetables are mostly submerged. Bring to a boil, then reduce to a simmer. Cook 10 to 15 minutes until potatoes are fork tender.
- Remove from heat. Blend with an immersion blender to your desired texture. For a blender jar, work in batches and vent the lid to release steam.
- Taste and adjust. Add salt, pepper, or more curry powder to preference. Thin with a splash of broth if needed.
- Ladle into bowls and garnish with herbs, paprika or cayenne, pepitas, crackers, and the sourdough croutons.
Notes
Feel free to adjust the amount of curry powder to suit your taste. You can also vary the consistency of the soup by blending it more or less. Ensure the potatoes are easily pierced with a fork before pureeing to guarantee a smooth texture.