Cream of Pumpkin Soup with Cinnamon Croutons

Recipe by Judith N.
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READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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