Pumpkin Soup With Ginger Croutons
Published November 21, 1998
- Total Time
- 1 hour 30 minutes
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Ingredients
4 slices white bread
3 teaspoons ground ginger
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 cup chopped celery
½ cup chopped onion
2 cloves garlic, minced
4 ½ cups pumpkin or butternut squash, in 2-inch cubes
6 cups vegetable stock or water
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 to 8 servings)
19 grams carbs; 8 milligrams cholesterol; 129 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 5 grams fat; 3 grams fiber; 683 milligrams sodium; 3 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the crusts from the bread and dice it. Put it in a nonstick skillet over medium heat and cook, stirring, until it is evenly golden brown. Sprinkle with one teaspoon of ginger and the olive oil. Cook another minute or so, tossing the bread cubes so they become evenly coated with the oil and ginger. Remove the croutons from the heat and set aside.
- Step 2
Heat the butter in a heavy saucepan. Add the celery and onion, cover and put over medium-low heat about 15 minutes, until the vegetables are tender. Check and stir them from time to time to see that they do not brown. Stir in the garlic and remaining ginger and cook over low heat a minute or so longer.
- Step 3
Stir in the pumpkin. Add the stock or water, cover and simmer until the pumpkin is tender, about 40 minutes. Allow the mixture to cool about 15 minutes, then puree it in one or two batches in a food processor.
- Step 4
Return the puree to the saucepan and reheat. Season to taste with salt and pepper, then serve garnished with the ginger croutons.
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