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.

Prep Time 15

Cook Time 35

Total Time 50

Servings Portions

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