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Cream of Pumpkin Soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Creamy pumpkin soup with whole wheat cinnamon croutons.
Ingredients:
  • 3 tablespoons butter, softened
  • 1 tablespoon brown sugar
  • 0.25 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
  • 0.125 teaspoon ground ginger
  • 0.125 teaspoon ground black pepper
  • 1 cup heavy whipping cream
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C). Mix together softened butter, brown sugar, and cinnamon to make the crouton topping. Spread the butter mixture on one side of each bread slice. Arrange the slices on a baking sheet with the buttered side facing up. Bake for 8 to 10 minutes until the bread is crisp and the topping is bubbly. Cut each slice into 8 small triangles or squares.
  • In a saucepan over medium heat, cook onions in butter until soft. Pour in 1 can of chicken broth and mix. Let it come to a boil, then cover, lower the heat, and simmer for 15 minutes.
  • Pour the broth mixture into a blender or food processor and blend until smooth.
  • Transfer the mixture back to the saucepan. Include the second can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper. Mix thoroughly. Bring to a boil, cover, lower the heat, and simmer for an additional 10 minutes, stirring occasionally.
  • Gently fold in the whipping cream until heated. Be careful not to let it boil. Serve in individual soup bowls and garnish each with Cinnamon Croutons.

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