Cream of Pumpkin Soup with Cinnamon Croutons

Cream Of Pumpkin Soup With Cinnamon Croutons Recipe

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Lynette !


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


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6 cups
10 Min
35 Min
Stove Top


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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
1/4 tsp
ground cinnamon
1/8 tsp
ground ginger
1/8 tsp
1 c
whipping cream


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

How to Make Cream of Pumpkin Soup with Cinnamon Croutons


  • 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.

Printable Recipe Card

About Cream of Pumpkin Soup with Cinnamon Croutons

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

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