Cream of Pumpkin Soup Recipe

Cream of Pumpkin Soup Recipe

Serves 4

1-1/4 (14.5 ounce) cans chicken broth
5/8 (15 ounce) can pumpkin puree
3/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
2/3 cup heavy whipping cream
2 tablespoons margarine, softened
2 teaspoons brown sugar
1/8 teaspoon ground cinnamon
2-3/4 slices whole wheat bread
2/3 cup chopped onion
1 tablespoon and 1 teaspoon butter,melted

1.  Preheat oven at 400 degrees F(200 degrees C) then combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread  on a baking sheet and bake up to 10 minutes. Cut each slice of bread into 8-10 small triangles or squares.
2.  Saute onion in butter in a saucepan until tender and then add 1 can chicken broth. Bring to a boil; cover, reduce heat, and simmer 15-20 minutes. Transfer broth mixture into the container of a blender or processor. Process until smooth.
3. 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 7-10 minutes
4. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

Serve and enjoy this easy soup recipe – Cream of Pumpkin Soup recipe

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