Cream of Pumpkin Soup
A creamy smooth and flavorful soup for Autumn. The addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie
Ingredients
- 1 Tablespoon brown sugar
- 2 Tablespoons butter, melted
- 2 (14.5 ounce) cans chicken broth
- 1 Cup chopped onion
- 1/8 teaspoon DDP ground black pepper
- 1/4 Teaspoon DDP ground cinnamon
- 1/4 teaspoon DDP ground cinnamon
- 1/8 teaspoon ground ginger
- 1 cup heavy whipping cream
- 3 Tablespoons margarine, softened
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon salt
- 4 slices whole wheat bread
Preparation
- Preheat oven to 400 degrees F(200 degrees C)
- Combine butter, brown sugar, and cinnamon
- Spread butter mixture evenly over one side of each bread slice
- Place bread, buttered side up, on a baking sheet
- Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly
- Cut each slice of bread into 8 small triangles or squares
Cooking Instructions
- 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
- Transfer broth mixture into the container of a blender or processor
- Process until smooth
- Return mixture to saucepan
- Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well
- Bring to a boil; cover, reduce heat, and simmer 10 minutes
- Stirring occasionally
- Stir in whipping cream and heat through
- Do not boil
- Ladle into individual soup bowls
- Top each serving with Cinnamon Croutons
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