Honey Spiced Pumpkin Soup With Cinnamon Orange Cri Recipe

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Honey spiced Pumpkin Soup with cinnamon Orange Cri

Lynnda Cloutier


Another seasonal sensation by Renny Darling

★★★★★ 1 vote


1 large onion, finely chopped
2 shallots, finely chopped
2 t. butter
3 cans (10.5 oz) chicken broth
1 can pumpkin puree, 1 lb.
1/4 cup honey
1 cup half and half
1 apple, peeled, cored and grated
3/4 t. pumpkin pie spice
salt to taste
1/4 cup cream
1/4 cup sour cream


1Sauté onion and shallots in butter until onions are soft, but not browned. Add next 7 ingredients and simmer soup for 10 minutes. Stir together the cream and sour cream until blended and add to soup. Heat soup through. Serve with a dollop of sour cream on top and a faint sprinkling of cinnamon. Crispettes flavored with cinnamon and orange are a lovely accompaniment. Serves 6
Cinnamon Orange Crispettes:
3 pita breads, split in halves
6 t. butter
6 t. orange marmalade

Spread 1 t. of butter and 1 t. of marmalade on each half of pita bread. Sprinkle top lightly with a dash of cinnamon. Place bread on cookie sheet and bake at 350 until lightly browned and crisped. Serves 6
Note: Soup can be made earlier in the day and heated at time of serving. Bread can be made earlier in the day and stored in covered plastic container, at room temperature.
Source: Renny Darling

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup