This soup took no time to assemble, and just a few minutes to heat up. And it was very delicious. The bagel croutons really take the cake though, and add a delicious sweetness!
Sometimes you open up a can of pumpkin puree for one recipe, and you don’t use it all up. Especially with these really giant cans I’ve been buying lately. They seem to be the only choice if you’re looking for unsweetned…and these big cans force me to get creative.
I have the same issue with broth/stock. You buy some for one recipe, and if you don’t use it all up it sits there in the fridge, staring you in the face. Today I said “no!” to these leftovers. I made the fastest, easiest soup ever.
This recipe serves 4 as a starter, or 2 if it’s more of your main course.
- 1/2 onion chopped
- 2 cloves garlic, minced
- 1 cup pumpkin puree
- 1 and 1/3 cups chicken broth
- pinch red pepper flakes
- 1/2 tsp cilantro
- 1/2 tsp basil
- splash olive oil
- Chop onion and garlic, and sweat them in your pot with the olive oil for 5-7 minutes
- add remaining ingredients and stir
- simmer for 12-15 minutes
- use an immersion blender if you want to really smooth the onion and garlic in, if not just make sure you’ve chopped them all small enough
While the soup is simmering, make the croutons! I used a bagel, because I was actually out of bread. It was a happy coincidence, because the texture turned out great. Feel free to experiment with what you’ve got!
Maple bagel crouton ingredients:
- 1 bagel, cut into small pieces
- 2 tbsp maple syrup
- 2 tbsp olive oil
- Preheat toaster oven (or oven) to 400
- Chop up your bagel
- Combine syrup and oil in a bowl, and mix
- toss bagel pieces in mixture
- Spread bagel pieces evenly on parchment lined baking sheet
- Bake for 7 minutes or so
- Try not to eat them all before your soup is ready…this will be tough.