Cream of Pumpkin Soup with Cinnamon Croutons
Yield
6 servingsPrep
15 minCook
45 minReady
60 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
onions
chopped |
|
2 | tablespoons |
butter
melted |
|
2 | cans |
chicken broth
diluted |
* |
16 | ounces |
canned pumpkin purée
mashed, cooked |
|
1 | teaspoon |
salt
|
|
¼ | teaspoon |
cinnamon
ground |
|
⅛ | teaspoon |
ginger
ground |
|
⅛ | teaspoon |
black pepper
|
|
1 | cup |
heavy whipping cream
|
|
Cinnamon | |||
3 | tablespoons |
butter
softened |
|
1 | tablespoon |
brown sugar
|
|
¼ | teaspoon |
cinnamon
ground |
|
4 | slices |
whole wheat bread
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
onions
chopped |
|
3E+1 | ml |
butter
melted |
|
2 | cans |
chicken broth
diluted |
* |
462.4 | ml/g |
canned pumpkin purée
mashed, cooked |
|
5 | ml |
salt
|
|
1.3 | ml |
cinnamon
ground |
|
0.6 | ml |
ginger
ground |
|
0.6 | ml |
black pepper
|
|
237 | ml |
heavy whipping cream
|
|
Cinnamon | |||
45 | ml |
butter
softened |
|
15 | ml |
brown sugar
|
|
1.3 | ml |
cinnamon
ground |
|
4 | slices |
whole wheat bread
|
Directions
Sauté 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 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.
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 to 10 min. or until bread is crisp and topping is bubbly.
Cut each slice of bread into 8 small triangles or squares.