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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

Other RECIPES

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