Cream of pumpkin soup with cinnamon croutons
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onion; chopped |
| 2 | tablespoons | Butter; melted |
| 2 | cans | Chicken broth; diluted |
| 16 | ounces | Can mashed pumpkin; cooked |
| 1 | teaspoon | Salt |
| 3 | tablespoons | Butter; softened |
| 1 | tablespoon | Brown sugar |
| ¼ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Ground ginger |
| ⅛ | teaspoon | Pepper |
| 1 | cup | Whipping cream |
| ¼ | teaspoon | Ground cinnamon |
| 4 | Slices whole wheat bread | |
Directions
CINNAMON CROUTONS
Saute onion in butter in a med. 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.
Yield: 6 cups 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 8-10 min. or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
Yield: 32 croutons.