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Cream of Pumpkin Soup




Source of Recipe


A friend of Gary and Stephanie’s


Recipe Introduction


I don’t care for pumpkin (except for pie), but Mike and Jo said this was wonderful. The only changes I made were to use cinnamon raisin bread for the croutons, at Mike’s suggestion I added 1/8 t. allspice and I also substituted fat free half and half for the heavy cream. Yum.


List of Ingredients




3 T. butter, softened
1 ½ T. brown sugar
¼ t. ground cinnamon
4 slices whole wheat bread
1 c. chopped onion
2 T. butter, melted
2 (14 ½ oz.) cans chicken broth
1 (15 oz.) can pumpkin puree
1 t. salt
¼ t. ground cinnamon
1/8 t. ground ginger
1/8 t. ground black pepper
1 c. heavy whipping cream
1/8 t. allspice


Recipe



CROUTONS:
Preheat oven to 400 degrees. Combine butter, 1 T. of brown sugar, and ¼ t. cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, butter 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.

SOUP:
Sauté onion in butter in a medium saucepan until tender. Add one can chicken broth; stir will. Bring to a boil; cover, reduce heat and simmer 15 minutes.

Transfer broth mixture into the container of a blender and 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, stirring occasionally. Stir in whipping cream and ½ T. brown sugar and heat through. Do not boil. Ladle into individual soup bowls and top each serving with cinnamon croutons.

Serves 6.