Cream of Pumpkin Soup
Cream of Pumpkin Soup
Cream of Pumpkin Soup
Servings 6
Ingredients
- 3 tablespoons margarine softened
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 4 slices whole wheat bread
- 1 cup chopped onion
- 2 tablespoons butter melted
- 2 14.5 ounce cans chicken broth
- 1 15 ounce can pumpkin puree
- 1 teaspoon salt
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground black pepper
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 400 degrees F(200 dgrees 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.
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.
