Cream of Pumpkin Soup with Cinnamon Croutons
FOR THE SOUP:
chicken broth, undiluted (10 3/4 ounce cans)
cooked, mashed pumpkin (16 ounce can)
FOR THE CINNAMON CROUTONS:
whole wheat bread
1For 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.
2Pour the broth mixture into the container o an electric blender, and process until smooth. Return the mixture to the saucepan.
3Add 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.
4Stir in the cream, and cook until thoroughly heated (do not boil). Ladle into individual soup bowls. Top each serving with Cinnamon croutons.
5For the croutons: Combine the butter, brown sugar, and cinnamon; stir well. Spread butter mixture evenly over one side of the bread slices.
6Place 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.