Best Cream Of Pumpkin Soup With Cinnamon Croutons Recipes
CREAM OF PUMPKIN SOUP
A creamy pumpkin soup for autumn. This soup is smooth and flavorful, and the addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie.
Provided by Thomas
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened 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 more, stirring occasionally.
- Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 20.2 g, Cholesterol 82.8 mg, Fat 25.4 g, Fiber 3.9 g, Protein 5.1 g, SaturatedFat 15.5 g, Sodium 1313 mg, Sugar 7.4 g
CREAM OF PUMPKIN SOUP WITH CINNAMON CROUTONS
Quick and easy satisfying soup that is very little work, but very flavorful. From Hearts and Flour Cookbook.
Provided by Lynette !
Categories Cream Soups
Time 45m
Number Of Ingredients 15
Steps:
- 1. For the soup: 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.
- 2. Pour the broth mixture into the container o an electric blender, and process until smooth. Return the mixture to the saucepan.
- 3. Add the remaining 1 can chicken broth, pumpkin, and the next 4 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
- 4. Stir in the cream, and cook until thoroughly heated (do not boil). Ladle into individual soup bowls. Top each serving with Cinnamon croutons.
- 5. For the croutons: Combine the butter, brown sugar, and cinnamon; stir well. Spread butter mixture evenly over one side of the bread slices.
- 6. Place the bread, buttered side up, ona baking sheet. Bake at 400° for 8 to 10 minutes or until bread is crisp and the topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
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