PUMPKIN SOUP WITH CINNAMON CROUTONS

Pumpkin Soup with Cinnamon Croutons image

I was a caterer for years and this soup was always a favorite with clients. The crisp, cinnamon-sugar croutons complement the smooth, savory soup.-Ellen Conrad, Salem, Ohio

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 17

Ingredients

1 large onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon pepper
2 cups 2% milk
1 can (15 ounces) solid-pack pumpkin
1 cup half-and-half cream
CROUTONS:
3 cups cubed French bread
3 tablespoons butter, melted
1 teaspoon brown sugar
1/8 teaspoon ground cinnamon

Steps:

In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in 1 can broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Cool slightly. Transfer mixture to a blender; cover and process until smooth. Return to the pan. Stir in the milk, pumpkin, cream and remaining broth; heat through., For croutons, place bread cubes in a greased 15x10x1-in. baking pan. Bake at 425° for 5-8 minutes or until toasted. Combine the butter, brown sugar and cinnamon; drizzle over croutons and toss to coat. Bake 3-5 minutes longer or until golden brown. Serve with soup.

Nutrition Facts : Calories 187 calories, Fat 11g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 544mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein.