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Pumpkin Soup with Walnut Crispies Recipe

Pumpkin Soup with Walnut Crispies Recipe


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4.9 from 23 reviews

  • Author: Emma
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Indulge in the comforting flavors of fall with this creamy Pumpkin Soup topped with crunchy Walnut Crispies. This vegetarian soup is easy to make and perfect for a cozy dinner on a chilly evening.


Ingredients

Scale

Soup:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 4 cups pumpkin puree (canned or homemade)
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper, to taste

Walnut Crispies:

  • 1/2 cup chopped walnuts
  • 1 tablespoon maple syrup
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Soup: Heat olive oil and butter in a large pot over medium heat. Add onion and cook until soft. Stir in garlic and thyme. Add pumpkin puree and broth, bring to a boil, then simmer. Puree the soup until smooth. Stir in cream, nutmeg, salt, and pepper.
  2. Walnut Crispies: Toast walnuts in a skillet, add maple syrup and paprika. Remove from heat and cool on parchment paper. Serve soup topped with walnut crispies and parsley.

Notes

  • For extra richness, drizzle each bowl with cream or olive oil.
  • Serve with crusty bread for dipping.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 290
  • Sugar: 8g
  • Sodium: 520mg
  • Fat: 20g
  • Saturated Fat: 7g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 25mg