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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