Pumpkin Soup With Sourdough Sage Croutons

• 1 large onion, chopped
• 2 medium carrots, thinly sliced
• 3 tablespoons olive oil
• 9 cups cubed fresh pumpkin
• 3 cans (14-1/2 ounces each) chicken broth
• 2 tablespoons minced fresh sage
• 1-1/2 teaspoons garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 3 ounces cream cheese, softened
• 1/4 cup 2% milk
• 2 tablespoons confectioners' sugar
• 3 slices sourdough bread, cubed
• 2 tablespoons olive oil
• 2 tablespoons butter, melted
• 2 tablespoons minced fresh sage

1. In a Dutch oven, saute onion and carrots in oil for 5 minutes. Add pumpkin; cook 5-6 minutes longer. Stir in the broth, sage, garlic powder, salt, pepper and nutmeg; bring to a boil. Reduce heat; cover and simmer until pumpkin is tender, 15-20 minutes.
2. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through.
3. For sweet cream, combine ingredients until smooth. For croutons, place bread in a small bowl; drizzle with oil and butter. Sprinkle with sage and toss to coat. Transfer to a small skillet; cook and stir over medium heat until lightly toasted, 4-6 minutes.
4. Garnish servings with sweet cream and croutons.

onion, carrots, olive oil, pumpkin, chicken broth, fresh sage, garlic, salt, pepper, ground nutmeg, cream cheese, milk, sugar, bread, olive oil, butter, fresh sage

Taken from www.tasteofhome.com/recipes/pumpkin-soup-with-sourdough-sage-croutons/ (may not work)