Cream Of Pumpkin Soup With Cinnamon Croutons Recipe

Step 1

Saute onion in butter in a med. saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 min. Pour broth mixture into container of blender and process til smooth. Return mixture to saucepan. Add remaining can of broth, pumpkin, and next 4 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Stir occasionally. Stir in cream, and cook until thoroughly heated (do not boil). Ladle into individual soup bowls. Top each serving with Cinnamon Croutons. Makes: 6 cups

FOR CINNAMON CROUTONS: Combine butter, brown sugar, and cinnamon; stir well. Spread butter mixture evenly over one side of bread slices. Place bread, buttered side up, on a baking sheet. Bake at 400 for 8-10 min. or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares. Makes: 32 croutons.

Things You'll Need

  • 1c Onion; chopped
  • 2tb Butter; melted
  • 2cn Chicken broth; diluted
  • 16oz Can mashed pumpkin; cooked
  • 1t Salt
  • 1/4t Ground cinnamon
  • 1/8t Ground ginger
  • 1/8t Pepper
  • 1c Whipping cream
---------CINNAMON CROUTONS--------------
  • 3tb Butter; softened
  • 1tb Brown sugar
  • 1/4t Ground cinnamon
  • 4 Slices whole wheat bread

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