Pumpkin Soup with Croutons and Parsley

Step 1

Preheat oven to 400°F (200°C). Cut the 1 medium pumpkin in half, scoop out seeds, and place cut-side down on a baking sheet. Roast until fork-tender, about 40 minutes.

Step 2

While pumpkin roasts, heat 2 tablespoons of the olive oil in a large pot over medium heat. Add the 1 sliced onion and cook until soft and translucent, about 5 minutes.

Step 3

Scoop the roasted pumpkin flesh into the pot with the onion. Add the 4 cups vegetable broth and 1 teaspoon salt. Bring to a boil, then reduce heat and simmer for 10 minutes.

Step 4

Using an immersion blender, puree the soup until smooth. If you don't have one, carefully transfer to a blender in batches.

Step 5

Cut the 2 slices bread into cubes. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the bread cubes and toast, stirring often, until golden and crispy, about 5 minutes.

Step 6

Ladle the soup into bowls. Top each with the croutons, a sprinkle of the 2 tablespoons chopped parsley, and a drizzle of the 1 tablespoon balsamic glaze.

Step 7

Serve hot, with extra balsamic glaze on the side if desired.