Cream Of Pumpkin Soup

Cream Of Pumpkin Soup

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Lorraine Passero


I serve this every Thanksgiving and it is always a WOW!!!


☆☆☆☆☆ 0 votes

15 Min
1 Hr


  • ·
    for croutons
  • 3 Tbsp
    softened butter
  • 1 Tbsp
    brown sugar
  • 1/4 tsp
  • 4 slice
    whole wheat bread
  • SOUP

  • 1 c
    chopped onion
  • 2 Tbsp
    butter melted
  • 2 can(s)
    15 oz chicken broth
  • 1 can(s)
    15 oz pumpkin puree
  • 1 tsp
  • 1/4 tsp
  • 1/8 tsp
    ground ginger
  • 1/8 tsp
    black pepper
  • 1 c
    heavy cream

How to Make Cream Of Pumpkin Soup


  1. For Croutons....preheat oven to 400 degrees
  2. combine butter ,brown sugar, and cinnamon. Spread butter mixture on one side of bread slice. Place bread buttered side up on baking sheet Bake 10 min till bread is crisp and topping is bubbly. Cut bread into small triangles or squares
  3. For Soup
  4. Saute onion in butter n a medium saucepan till tender Add 1 can of chicken broth, stir well bring to a boil , cover reduce heat and simmer 15 min.
  5. Transfer broth mixture to blender . Process till smooth
  6. Return mixture to saucepan add remaining can of broth,,pumpkin, salt, cinnamlon , ginger and pepper . Stir well Bring to boil ..cover reduce heat simmer 10 min
  7. Add heavy cream still well keep warm serve

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About Cream Of Pumpkin Soup

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Heirloom

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