Cream of Pumpkin Soup with Cinnamon Croutons

A great soother or subtle beginning to an elegant dinner. This recipe is wonderful and even better yet if you are lucky enough to have fresh pumpkin to use in place of canned. I clipped this out of a magazine many years ago and we have enjoyed it ever since.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 2  tablespoons butter or 2  tablespoons margarine
• 1  large onion, chopped (1 cup)
• 2 (13 3/4ounce) cans chicken broth
• 1 (1 lb) can solid-pack pumpkin (2 cups)
• 1  teaspoon salt
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄8 teaspoon ground ginger
• 1⁄8 teaspoon pepper
• 2  cups milk
• 1  cup heavy cream

• Cinnamon Croutons

• 3  tablespoons  softened butter or 3  tablespoons margarine
• 1  tablespoon brown sugar
• 1⁄4 teaspoon ground cinnamon
• 4  slices  whole grain bread

Directions

1. Heat butter in large saucepan or dutch oven; add onion; saute until tender but not brown, about 10 minutes.
2. Add 1 can chicken broth; bring to boiling; cover; lower heat; simmer 15 minutes.
3. Ladle liquid and onion into container of electric blender; cover.
4. Blend until mixture is smooth, about 1 minute.
5. Return to saucepan.
6. Add remaining chicken broth, pumpkin, salt, cinnamon, nutmeg, ginger and pepper.
7. Stir until smooth.
8. Bring to boiling; cover.
9. Lower heat; simmer 10 minutes, stirring often.
10. Stir in milk and cream; heat just to boiling, but do not boil.
11. Taste for seasonings.
12. Garnish with cinnamon croutons.
13. CINNAMON CROUTONS: Blend 3 Tbls.
14. softened butter or margarine with 1 Tbls.
15. brown sugar and 1/4 Tsp.
16. ground cinnamon in small bowl.
17. Spread on the 4 slices of bread.
18. Place in single layer on cookie sheet.
19. Bake in preheated 400 degree oven for 8 to 10 minutes or until toast is crisp and topping is bubbly.
20. Cut into small triangles or squares.