Whole wheat cinnamon croutons top this creamy soup made with chicken broth,
pumpkin puree and traditional pumpkin pie spices.
INGREDIENTS:
- 3 tablespoons margarine, softened
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 4 slices whole wheat bread
- 1 cup chopped onion
- 2 tablespoons butter, melted
- 2 (14.5 ounce) cans chicken broth 1 (15 ounce) can pumpkin puree
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground black pepper
- 1 cup heavy whipping cream
DIRECTIONS:
Preheat oven to 400. 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.
Yields: 6 servings