Easy Pumpkin Soup with Spicy Croutons

Steps

1. 1

   Preheat oven to 205°C (200°C) and line a baking sheet with parchment paper.

2. 2

   Cut the pumpkin in half, lengthwise. Use an ice cream scoop to scrape out the seeds and strings. Brush the inside of the pumpkin halves with a teaspoon of oil, and place the pumpkin halves cut-side down on the prepared baking sheet.

3. 3

   Bake for about 40 minutes, or until the flesh is tender. Remove from the oven and set aside.

4. 4

   Heat the oil in a deep saucepan over medium heat. Once hot, add the onion and garlic, and sauté for 3-5 minutes, or until golden brown. Add the salt, ground black pepper, cinnamon, nutmeg, maple syrup, and water.

5. 5

   Scoop out the flesh of the roasted pumpkin and add it to the pot as well. Let simmer for about 10 minutes.

6. 6

   Next, transfer to a blender. Add the soaked cashews and blend on high-speed for 10-20 seconds, or until smooth. Taste and adjust saltiness if needed. Transfer to a saucepan to reheat once ready to serve.

7. 7

   Preheat oven to 150°C (150°C) and line a baking sheet with parchment paper.

8. 8

   Cut the bread slices into 1/2-inch cubes and transfer to a bowl. Add the oil, melted butter, maple syrup, garlic, chili powder, red pepper flakes, and salt. Stir to coat and transfer to the prepared baking sheet.

9. 9

   Bake for 20 minutes, stirring once halfway through baking. Once golden brown, remove from heat and let cool a few minutes.

10. 10

    To serve, divide the pumpkin soup between serving bowls, top with the spicy croutons, chopped parsley or cilantro, and a pinch of chili powder!

11. 11

    This soup will keep for up to 4 days in the refrigerator. Croutons will keep for up to 4 days in an airtight container, at room temperature.