Cream Of Pumpkin Soup With Cinnamon Croutons Recipe

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Cream of Pumpkin Soup with Cinnamon Croutons

Lynette !

By
@breezermom

Quick and easy satisfying soup that is very little work, but very flavorful. From Hearts and Flour Cookbook.


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Rating:

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Serves:

6 cups

Prep:

10 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

FOR THE SOUP:

1 c
onion, chopped
2 Tbsp
butter, melted
2 can(s)
chicken broth, undiluted (10 3/4 ounce cans)
1 can(s)
cooked, mashed pumpkin (16 ounce can)
1 tsp
salt
1/4 tsp
ground cinnamon
1/8 tsp
ground ginger
1/8 tsp
pepper
1 c
whipping cream

FOR THE CINNAMON CROUTONS:

3 Tbsp
butter, softened
1 Tbsp
brown sugar
1/4 tsp
ground cinnamon
4 slice
whole wheat bread

Directions Step-By-Step

1
For the soup: 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.
2
Pour the broth mixture into the container o an electric blender, and process until smooth. Return the mixture to the saucepan.
3
Add the remaining 1 can chicken broth, pumpkin, and the next 4 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
4
Stir in the cream, and cook until thoroughly heated (do not boil). Ladle into individual soup bowls. Top each serving with Cinnamon croutons.
5
For the croutons: Combine the butter, brown sugar, and cinnamon; stir well. Spread butter mixture evenly over one side of the bread slices.
6
Place the bread, buttered side up, ona baking sheet. Bake at 400° for 8 to 10 minutes or until bread is crisp and the topping is bubbly. Cut each slice of bread into 8 small triangles or squares.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtag: #pumpkin