
A creamy smooth and flavorful soup for Autumn. 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
Yield: Serves 6
Ingredients:
- 1 Tablespoon brown sugar
- 2 Tablespoons butter, melted
- 2 (14.5 ounce) cans chicken broth
- 1 Cup chopped onion
- 1/8 teaspoon DDP ground black pepper
- 1/4 Teaspoon DDP ground cinnamon
- 1/4 teaspoon DDP ground cinnamon
- 1/8 teaspoon ground ginger
- 1 cup heavy whipping cream
- 3 Tablespoons margarine, softened
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon salt
- 4 slices whole wheat bread
Directions:
Preheat oven to 400 degrees F(200 degrees C).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 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, 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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