Cream of Pumpkin Soup with Cinnamon Croutons

Lynette !


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


★★★★☆ 1 vote

6 cups
10 Min
35 Min
Stove Top



  • 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


  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.

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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