Pumpkin Soup with spiced croutons
Can't remember where I found this, but it sure looked good to me.I think it was the spices in the soup and the spiced croutons.
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- 2 medium carrots, sliced
- 2 tbsp. butter
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 2 cans pumpkin, 15 oz. each
- 1 box reduced sodium chicken broth, 32 oz
- 1/2 cup half and half or light cream
- 1/2 cup water
- 3 tbsp. maple syrup
- 1 tsp. pumpkin pie spice
- 1 recipe spiced croutons, recipe follows
- celery leaves, optional
1In large pan, cook carrots in hot butter over medium heat for 2 minutes. Add onion, celery, and garlic. Cook 8 to 10 minutes or til vegetables are tender.
2Stir in pumpkin, broth, half and half, water, maple syrup and pumpkin pie spice. Heat through. Season with salt and pepper.
3To serve, top soup with spiced croutons and celery leaves. Makes 8 side dish serving.
Spiced Croutons: In bowl, toss 3 cups 1 inch bread cubes with 2 teaspoons pumpkin pie spice. In large skillet, cook bread cubes in 2 Tbsp. hot butter for 8 minutes or til toasted, turning occasionally.