Recipes - print - Cream of Pumpkin Soup 2

Cream of Pumpkin Soup 2 - Recipe

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Preheat oven to 400. Combine 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 8-10 minutes or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.

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 minutes.

Transfer mixture to a blender or food processor. Blend until smooth. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, cinnamon, ground ginger and pepper. Stir well. Bring to a boil, cover, reduce heat and simmer 10 minutes, stirring occasionally.

Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with cinnamon croutons.

-3 tablespoons margarine, softened
-1 tablespoon brown sugar
-1/2 teaspoon ground cinnamon, divided
-4 slices whole wheat bread
-1 cup chopped onion
-2 tablespoons butter, melted
-2 cans chicken broth
-1 can pumpkin puree
-1 teaspoon salt
-1/8 teaspoon ground ginger
-1/8 teaspoon black pepper
-1 cup heavy whipping cream