Garlic Croutons

The scent of garlic drifting through the kitchen has to be one of my favourites — that warm, inviting aroma that instantly makes you feel at home. And when that garlic finds its way into golden, crunchy little cubes of bread, you know you’re in for a treat. Garlic Croutons are one of those simple, humble things that somehow manage to make everything better. Whether sprinkled over a crisp salad, tossed into a Caesar, or floating on top of a creamy soup, they have the magic touch. But today, we’re giving them a starring role in a comforting bowl of pumpkin soup — a pairing that feels like a warm hug on a chilly day.

Picture this: a velvety pumpkin soup, rich and slightly sweet, with hints of nutmeg and a touch of cream swirling through. It’s delicious on its own, no doubt, but the moment you drop in a handful of Garlic Croutons, everything changes. They bob along the surface, soaking up just enough soup to soften slightly, while still holding that delightful crunch. Each spoonful becomes a perfect mix of creamy and crispy, mellow and bold, smooth pumpkin and garlicky crunch.

The beauty of Garlic Croutons lies in their simplicity. A few slices of day-old bread, a drizzle of olive oil, a touch of butter, a generous scattering of crushed garlic, and maybe a sprinkle of parsley or a pinch of salt — that’s all it takes. Toast them until golden and crisp, and you’ve got a topping that can transform a humble bowl of soup into something that feels restaurant-worthy. I like to think of them as the “jewels” of a soup bowl — little golden nuggets that add both texture and flavour.

When I make Garlic Croutons for pumpkin soup, I always aim for that perfect balance. The soup is naturally silky and slightly sweet, so the croutons bring that savoury, aromatic edge that keeps each mouthful interesting. There’s a moment, usually with the first spoonful, when the crunch gives way to the smoothness of the soup — it’s a sensory delight. It’s one of those small kitchen victories that make cooking feel so rewarding.

Pumpkin soup with Garlic Croutons is a cosy, autumnal meal that doesn’t need much fuss, but it’s always nice to serve it with something on the side. If you’re planning a light lunch or a dinner starter, here are a few delicious ideas that pair beautifully with it:

Suggestions of what to serve with Pumpkin Soup and Garlic Croutons:

• A simple green salad with a tangy vinaigrette — something crisp and refreshing to contrast the richness of the soup.
• Warm buttered rolls or cheesy scones for a little extra indulgence.
• Roasted vegetables, such as carrots, parsnips, or sweet potatoes, for a colourful, earthy side.
• Grilled cheese sandwiches or ham and cheese toasties — because soup and toasties are a match made in heaven.
• Prosciutto-wrapped breadsticks for a touch of saltiness and crunch.
• A small serving of coleslaw — the creamy tang works surprisingly well against the sweetness of the pumpkin.

What I love most about this combination is how adaptable it is. The soup is smooth and mellow, while the Garlic Croutons add depth and personality. You can even customise the croutons a little — try adding a dusting of parmesan before baking, or a sprinkle of smoked paprika for a touch of warmth. If you’re feeling adventurous, use a hearty bread like sourdough or ciabatta for extra chewiness beneath the crunch.

At the end of the day, this is the kind of meal that invites you to slow down. It’s best enjoyed with a big spoon, a cosy jumper, and maybe even a drizzle of cream on top of the soup for good measure. The Garlic Croutons will do the rest — turning an already delicious bowl of pumpkin soup into something utterly satisfying, one golden, garlicky bite at a time.

Garlic Croutons

This Garlic Croutons with Pumpkin Soup recipe combines creamy, velvety pumpkin soup with crispy, garlicky bread cubes for the ultimate comforting meal. It’s simple, hearty, and full of warm autumnal flavour. Perfect for chilly evenings or a cosy lunch, it’s a dish that feels both homely and satisfying with every spoonful.

4.96 from 46 votes

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Course: Bread, Soup

Cuisine: French

Keyword: Bake, Bread, Croutons, Garlic, Garlic Croutons

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 Portions

Calories: 350kcal

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Ingredients

 

Garlic Croutons Ingredients:

• ▢ 4 slices bread of day-old white, sourdough, or ciabatta work well
• ▢ 2 tbsp olive oil
• ▢ 1 tbsp butter melted
• ▢ 2 cloves garlic finely crushed
• ▢ salt to taste
• ▢ 1 tbsp fresh parsley chopped optional

Pumpkin Soup Ingredients:

• ▢ 1 tbsp olive oil
• ▢ 1 small onion chopped
• ▢ 1 clove garlic minced
• ▢ 800 g pumpkin peeled and chopped into cubes
• ▢ 500 ml vegetable stock
• ▢ 250 ml water
• ▢ 100 ml double cream
• ▢ salt to taste
• ▢ freshly ground black pepper to taste
• ▢ 1 pinch ground nutmeg

Instructions

Make the Garlic Croutons:

• Preheat your oven to 180°C (350°F).
• Cut the bread into small cubes and place them in a mixing bowl.
  4 slices bread
• In a separate small bowl, combine the olive oil, melted butter and crushed garlic. Pour the mixture over the bread cubes, tossing well to coat evenly. Sprinkle lightly with salt and parsley if using.
  2 tbsp olive oil, 1 tbsp butter, 2 cloves garlic, salt, 1 tbsp fresh parsley
• Spread the cubes out on a baking tray in a single layer. Bake for 10–12 minutes, or until golden and crisp, shaking the tray halfway through to ensure even toasting. Set aside to cool slightly.

Make the Pumpkin Soup:

• In a large saucepan, heat the olive oil over medium heat.
  1 tbsp olive oil
• Add the chopped onion and cook for 3–4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds. Add the pumpkin cubes, vegetable stock, and water.
  1 small onion, 1 clove garlic, 800 g pumpkin, 500 ml vegetable stock, 250 ml water
• Bring to the boil, then reduce the heat and simmer for 20 minutes, or until the pumpkin is tender.
• Remove the pan from the heat and blend the soup using a hand blender (or in batches in a blender) until smooth.
• Stir in the double cream if desired, and season with salt, pepper and nutmeg.
  100 ml double cream, salt, freshly ground black pepper, 1 pinch ground nutmeg
• Return to a gentle heat for 2–3 minutes, just to warm through.

Serve:

• Ladle the hot pumpkin soup into bowls and top generously with the crispy Garlic Croutons. Garnish with a sprinkle of parsley or a swirl of cream if you like.

Nutrition

Calories: 350kcal | Carbohydrates: 31g | Protein: 6g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 665mg | Potassium: 785mg | Fiber: 3g | Sugar: 10g | Vitamin A: 17833IU | Vitamin C: 22mg | Calcium: 106mg | Iron: 3mg