Creamy pumpkin soup with cinnamon croutons and feta cheese
This warming pumpkin cream soup with crispy cinnamon croutons, creamy vegan feta and light rosemary aroma is perfect to enjoy on cold days.
This creamy pumpkin soup is perfect for warming up in the evening after a hard day in this cold season. Pumpkin is the classic autumn vegetable because it’s tasty, nutritious and simply prepared. For the soup you don’t need much a lot than pumpkin, winter herbs and some vegan cream for the creaminess.
Croutons are small cubes of roasted or baked bread, perfect as a soup topping or as a topping for salads and other starters. In this dish they are flavoured with cinnamon and rosemary and fried in a pan with vegan butter until perfectly crispy. The winter spices and the crunchy consistency of the croutons give the pumpkin soup an absolutely perfect combination of creaminess, crunchiness and autumn flavour nuances.
Feta is a greek cheese made from sheep’s milk with an intense taste. You can find some vegan alternatives to this cheese which taste amazing and flavourful. But don’t worry if you can’t find it anywhere, the recipe taste also amazing without it or with any other vegan cheese. I just think that the consistency and taste of the vegan feta goes well with the pumpkin cream soup and the cinnamon croutons.
At the end the dish is topped with some rosemary and pumpkin seed oil. If you don’t have this oil at home, you can easily use extra virgin olive oil too.
Do you want to make more dishes with the super vegetable of the autumn, the pumpkin? Here you can find other yummy recipes to try:
pumpkin lasagne with bacon and hazelnuts: https://flavourdreams.com/pumpkin-lasagne-with-bacon-and-hazelnuts/
10-minutes pumpkin hummus with crispy bread chips and vegetable sticks: https://flavourdreams.com/10-minutes-pumpkin-hummus-with-crispy-bread-chips-and-vegetable-sticks/
If you try the recipe, I would be happy if you give me a feedback and if you have any questions, I am also available to answer them. If you want to share the recipe or your homemade dish on social media with your friends, I would be very grateful if you tag me (Instagram @flavour.dreams) and set the hashtag #flavourdreams.
Creamy pumpkin soup with cinnamon croutons and feta cheese
Materials
creamy pumpkin soup:
- olive oil extra virgin
- 1 onion
- 500 g pumpkin f.e. hokkaido
- 50 ml vegan white wine
- 400 ml vegetable broth
- 50 ml vegan soy or oat cream or coconut milk
- 1 tsp cinnamon
- ½ tsp ginger powder
- pinch of nutmeg
- ½ bay leaf dried
- salt & pepper
cinnamon croutons:
- 40 g vegan butter
- 80 g whole-grain bread
- 2 rosemary branch
- 2 tsp cinnamon
toppings:
- 100 g vegan feta cheese or any other vegan cheese
- 2 rosemary branchs
- pumpkin seed oil or extra virgin olive oil
Instructions
- Cut the onion into small cubes and the pumpkin into medium sized pieces. Heat the olive oil in a high pot and roast the onion cubes until glazed. Add the pumpkin pieces and roast everything while stirring for 3-5 minutes without burning anything.
- Add the white wine, let it boil down a little bit and pour the pumpkin pieces with the vegetable stock to the pot. Add the spices and cook the soup for 20 minutes until the pumpkin is soft.
- In the meantime, melt the vegan butter for the cinnamon croutons in a frying pan and let it brown lightly. Cut the wholemeal bread into cubes with a length of 1 cm. If the vegan butter is browned lightly, you can add the bread cubes, the cinnamon, some salt and the rosemary branchs and stir everything well. Let the bread cubes fry in the pan on medium heat for 5-10 minutes until crispy. Stir sometimes: nothing should burn, but the croutons should get a brown crispy crust on the outside.
- Mix the soft boiled pumpkin with a hand blender to a creamy soup without any pieces. Then add the vegan cream and season everything again with salt & pepper. Lightly boil the soup for 3 minutes.
- Put the pumpkin cream soup in a deep plate or soup bowl and top it with the warm cinnamon croutons, crushed vegan feta, rosemary branchs and pumpkin seed oil or cold pressed olive oil.
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