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Pumpkin Soup with Brie Croutons

Pumpkin Soup with Brie Croutons
Total Time:
45 minutes


For the Pumpkin Soup
2 tablespoons butter
1 large Granny Smith apple
1 (8-oz) container fresh prediced yellow onions
2 (15-oz) cans pumpkin puree
4 cups reduced-sodium chicken broth (or stock)
2 teaspoons kosher salt
1/2 teaspoon pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups half-and-half
1/2 cup pepitas (or pumpkin seeds)
1/2 cup maple syrup
For the Brie Croutons
1 loaf Bakery breakfast bread, sliced into 1/2-inch-thick slices
1 (8-oz) wedge brie cheese
3 tablespoons butter, softened
1/2 teaspoon sea salt
1 teaspoon fresh thyme leaves


  1. Prepare soup. Peel apple and remove core, then cut into small cubes. Preheat a large stockpot on medium 1–2 minutes. Place butter in pot to melt. Add apples and onions; cook 8 minutes, stirring occasionally, or until softened.
  2. Add pumpkin, chicken broth, salt, pepper, cinnamon, and nutmeg; stir to combine. Simmer 10 minutes, stirring occasionally, until hot. Remove from the heat; stir in half-and-half.
  3. Place soup mixture in separate bowl. Add one-half of the soup mixture to blender; pulse on HIGH for 1–2 minutes until very smooth. Return soup to pot; repeat with remaining half of soup. Return pot to low heat to keep soup warm. Serve with Brie Croutons (recipe continues), a drizzle of maple syrup, and pepitas.
  4. Prepare croutons. Cut bread into 8 (1/2-inch) slices; arrange 4 slices of bread on cutting board. Thinly slice Brie into 1/8-inch-thick slices. Arrange cheese in a single layer over each slice of bread, completely covering the surface; top with remaining 4 slices of bread. Spread butter on both outer-facing sides of bread.
  5. Preheat large, nonstick sauté pan on medium-low 2–3 minutes. Place sandwiches in pan; cook 3–4 minutes each side or until golden brown and cheese has melted. Transfer to a cooling rack; sprinkle evenly with sea salt and thyme leaves. Let stand 2 minutes to cool. Slice each sandwich into 4 strips; serve in or alongside Pumpkin Soup.

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Nutritional Information

CALORIES (per 1/8 recipe) 630kcal; FAT 33.00g; SAT FAT 16.00g; TRANS FAT 0.00g; CHOL 85mg; SODIUM 1160mg; CARB 70g; FIBER 1.00g; SUGARS 37g; PROTEIN 18g; CALC 25%; VIT A 290%; VIT C 15%; IRON 20%

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