Pumpkin celeriac soup with home made croutons
The color alone will make you want to make (and eat!!) this pumpkin celeriac soup which is even better if you make some homemade croutons to go with the soup.
Pumpkin celeriac soup
Celeriac is probably best know for it’s use in soup. And for good reason as it makes any soup better. I love adding it to thick soups like this pumpkin celeriac soup. And the color is just an added bonus. I came to this recipe because I had a bit of vegetables leftover in the fridge and so I just combined them together to make this delicious pumpkin celeriac soup.
Leftovers
Truth be told, I usually make soup based on whatever is in the fridge. I very rarely go out and buy anything. It is the perfect way to use up leftovers. I had some garden cress plus some stale bread to accompany the soup.
For the croutons you can make plain ones with just the bread, olive oil and maybe some salt and pepper, but if you want to spice it up a bit you can vary it as well.
Parmesan croutons
My favorite way to make croutons is by adding parmesan to it. For this to work I place all the cut pieces of bread in a large bowl and mix it with (quite a bit of) olive oil. I shake the croutons around so they’re all covered with olive oil.
I then grate half a piece of parmesan over it. That would roughly be around 75 gram I think. I mix that with the bread as well and then proceed to baking it.
Which pumpkin to use
Quite frankly, any pumpkin (of the edible kind) will work fine here. I have used butternut squash in this recipe, but recently I found out that the other pumpkins are so much more flavorful. So if you still have to buy the pumpkin go for an orange one or a blue one or any pumpkin other then butternut squash.
I was very surprised to find out that there was so much difference in flavor between the various pumpkins.
Pumpkin celeriac soup
Ingredients
- 400 g celeriac cleaned and chopped in cubes
- 400 g butternut squash skin removed, chopped in cubes
- 1 sjalot or onion chopped
- butter
- 800 ml vegetable stock
For the croutons
- 2 slices old bread
- olive oil
- salt and pepper
- garden cress for serving
- Start by cleaning the celeriac and squash. In a large saucepan melt some butter and add the chopped onion. Let it fry until the onion is soft but not brown. Ad the pumpkin and squash and fry for a minute or two before adding the vegetable stock. Don’t add it all at the same time. I added about 500 ml to begin with but once the veggies get cooked and you have an idea of the thickness of the soup you can add more stock if needed. I like my pumpkin soup to be fairly substantial but if you want it thinner you can add more fluids.
- Once the vegetables are soft puree them either in a blender or with a stickmixer (is that even a word?? I sort of feel it has a different name in English) and add seasoning where you want.
- Cut the bread into small cubes and fry them in oil in a frying pan. Once golden drain on kitchen paper. Put the soup in a bowl and add croutons and garden cress on top.
- If you want to give the croutons some extra funk you can add grated parmesan. I pour some olive oil over the bread and grate lots of parmesan over it. Mix it all and then continue to fry them in the pan.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
If you like soup:
