Cream Of Pumpkin Soup
Oh how our pumpkin is rotting!
Recipe Summary Cream Of Pumpkin Soup
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 | Pumpkin Soup Book3 tablespoons butter, softened1 tablespoon brown sugar¼ teaspoon ground cinnamon4 slices whole wheat bread1 cup chopped onion2 tablespoons butter, melted2 (14.5 ounce) cans chicken broth1 (15 ounce) can pumpkin puree1 teaspoon salt¼ teaspoon ground cinnamon⅛ teaspoon ground ginger⅛ teaspoon ground black pepper1 cup heavy whipping creamDirectionsPreheat 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.Info | Pumpkin Soup Bookprep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
TAG : Cream Of Pumpkin SoupSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Pumpkin Soup Recipes,
