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.