Try a New Recipe for Creamy Pumpkin Soup with Chimichurri and Sourdough Croutons: The Ultimate Comfort Dish by TastyPinch for Daily Menus

Ingredients for Creamy Pumpkin Soup with Chimichurri and Sourdough Croutons: The Ultimate Comfort Dish by TastyPinch

1. 1 small pumpkin, peeled and cubed
2. 2 different types of tomatoes (Roma and cherry)
3. 1 red bell pepper, diced
4. 1 red onion, chopped
5. 3 cloves garlic, minced
6. Olive oil, for roasting and drizzling
7. Spices: Salt, black pepper, paprika, and your favorite seasoning
8. 1 cup chicken or vegetable broth
9. 1/2 cup heavy cream
10. Sourdough bread (for croutons)
11. Fresh parsley, for chimichurri
12. Red wine vinegar, for chimichurri
13. Olive oil, for chimichurri

Cooking Instructions for making Creamy Pumpkin Soup with Chimichurri and Sourdough Croutons: The Ultimate Comfort Dish by TastyPinch

1

Roast the Vegetables: Preheat the oven to 400°F (200°C). Place the cubed pumpkin, tomatoes, bell pepper, onion, and garlic on a baking tray. Drizzle with olive oil, sprinkle with salt, pepper, and paprika, and roast for 25–30 minutes until tender and lightly caramelized.

2

Blend the Soup: Transfer the roasted vegetables to a blender and puree until smooth. Add the chicken or vegetable broth and blend again until the soup reaches a creamy consistency.

3

Simmer the Soup: Pour the blended soup into a pot and bring to a simmer over medium heat. Stir in the cream, adjust seasoning with salt and pepper, and cook for an additional 5 minutes.

4

Prepare the Chimichurri: In a small bowl, mix the fresh parsley, garlic, red wine vinegar, and olive oil. Stir until well combined and set aside.

5

Serve: Ladle the hot soup into bowls, drizzle with chimichurri, top with croutons, and enjoy the ultimate comfort in a bowl!