Fall in Philly Pumpkin Soup with Homemade Garlic Croutons

The morning air is turning crisp and the smell of leaves on the ground are wrapping us in a warm hug. We've pulled our sweaters out of storage and even managed to head to the pumpkin patch to get our jack-o-lanterns for the front step.

But when you let your toddler pick the pumpkins, you end up with a little more than you bargained for. We took our extras and made some pumpkin soup that's easy, flavorful, and perfect for a chilly fall evening.

You can be flexible with your pumpkin here and pick an acorn squash or cheese pumpkin instead of the classic orange variety. The key to getting the flavor is roasting it in the oven on low heat before removing the seeds. It gives you a perfect nutty flavor and the roasted seeds can be shelled and used as a delicious garnish at the end.



1 medium sized pumpkin (or acorn squash) cut into sections

1/3 cup of olive oil plus extra for garnish

Salt and pepper

2 apples, peeled, cored and grated

6 cups chicken or vegetable stock

4 cups water

1/2 tsp of cumin

1/2 tsp of turmeric

1 tsp cinnamon

Chilled sour cream (optional)

Garlic olive oil croutons

Leftover Metuka Freshly Baked Whole Wheat Sourdough