Cream of Pumpkin Soup 2 Recipe

  • 3 tablespoons margarine, softened
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground cinnamon, divided
  • 4 slices whole wheat bread
  • 1 cup chopped onion
  • 2 tablespoons butter, melted
  • 2 cans chicken broth
  • 1 can pumpkin puree
  • 1 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon black pepper
  • 1 cup heavy whipping cream
Preheat oven to 400. 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 8-10 minutes or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.

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 minutes.

Transfer mixture to a blender or food processor. Blend until smooth. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, cinnamon, ground ginger and 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.

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