Description
A creamy pumpkin soup for autumn. This soup is smooth and flavorful, and the addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie.
Ingredients
- 3 tablespoons butter, softened
- 1 tablespoon brown sugar
- ¼ teaspoon ground cinnamon
- 4 slices whole wheat bread
- 1 cup chopped onion
- 2 tablespoons butter, melted
- 2 (14.5 ounce) cans chicken broth
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground black pepper
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 400 degrees F (200 degrees C). To make the croutons
- combine softened butter
- brown sugar
- and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread
- buttered side up
- on a baking sheet. Bake 8 to 10 minutes
- or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
- Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover
- reduce heat
- and simmer 15 minutes.
- Transfer broth mixture into the container of a blender or processor. Process until smooth.
- Return mixture to saucepan. Add remaining can of broth
- pumpkin
- salt
- ground cinnamon
- ground ginger
- and ground pepper; stir well. Bring to a boil; cover
- reduce heat
- and simmer 10 minutes more
- stirring occasionally.
- Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6