Cream of Pumpkin Soup with Cinnamon Croutons
Submitted by TracyC6
Velvety pumpkin soup spiced with cinnamon and ginger, topped with buttery cinnamon-sugar croutons. A cozy fall soup that’s ready in about an hour.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minWhen the air turns crisp and the leaves start falling, this is the soup you want simmering on the stove.
Canned pumpkin puree makes quick work of the base, while cinnamon, ginger, and a pour of heavy cream transform it into liquid velvet.
But the real showpiece? Those cinnamon-sugar croutons, little golden triangles of whole wheat bread slathered with brown sugar butter that bubble and crisp in the oven.
Float them on top and listen for the crunch.
Kitchen Tips
- Use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Warm the cream before adding it to the soup to prevent it from cooling the whole pot.
- Cut the croutons into small triangles before baking for even crisping and easy eating.
- This soup freezes beautifully without the cream; stir the cream in when you reheat.
Ingredients
Directions
Sauté 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 min.
Pour broth mixture into container of blender and process til smooth.
Return mixture to saucepan.
Add remaining can of broth, pumpkin, and next 4 ingredients; stir well.
Bring to a boil; cover, reduce heat, and simmer 10 minutes.
Stir occasionally.
Stir in cream, and cook until thoroughly heated (do not boil).
Ladle into individual soup bowls.
Top each serving with Cinnamon Croutons.
For Cinnamon Croutons:
Combine butter, brown sugar, and cinnamon; stir well.
Spread butter mixture evenly over one side of bread slices.
Place bread, buttered side up, on a baking sheet.
Bake at 400 for 8 to 10 min. or until bread is crisp and topping is bubbly.
Cut each slice of bread into 8 small triangles or squares.
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