Creamy Pumpkin Soup with Cinnamon Croutons
Shared by: Terry Foster
If you have never made a pumpkin soup recipe before, you are in for a treat. Whether you go with a classic pumpkin soup, enlivened with spices and a dash cream, or a more exotic curried pumpkin soup, you’ll love the outcome.
Try it with a dollop of cream for a garnish or a crusty roll on the side. Mmm! Perfect for the cooler coming months.
Creamy and Sweet Pumpkin Soup with Cinnamon Croutons
2 tablespoons brown sugar
15 oz can pumpkin puree
2 cans salt free chicken broth
1 cup chopped onion
5 tablespoons softened butter
¼ teaspoon ground cinnamon
4 slices whole wheat bread
¼ teaspoon cinnamon
½ teaspoon salt
½ teaspoon pumpkin pie spice
1 cup heavy whipping cream ⅛ teaspoon
ground black pepper
Handful cilantro leaves
½ teaspoon ground ginger
Preheat the oven to 400 degrees F.
Mix together the cinnamon, half the sugar, and the butter and spread it evenly over one side of each slice of bread. Put the bread, buttered side up, on a baking tray and bake for about 8 minutes or until the bread is toasted.
Cut the bread slices into small squares or triangles.
Sauté the onion in the rest of the butter until tender, then add half the chicken broth. Stir the mixture well, bring it to a boil, then cover the pan, turn the heat down, and let it simmer for about 15 minutes.
Process the broth in a food processor or a blender until it is smooth, then put it back in the pan and add the other can of broth, the salt, cinnamon, pumpkin pie spice, pumpkin puree, pepper, the rest of the sugar and the ginger.
Stir the mixture well and bring it to a boil.
Cover the pan, turn the heat down, and let the pumpkin soup simmer for about 10 minutes, stirring it all the time.
Stir in the cream and warm it through without boiling.
Ladle the soup into 6 serving bowls and top each one with some croutons and cilantro leaves.