Cream of Pumpkin Soup

Whole wheat cinnamon croutons top this creamy soup made with chicken broth, pumpkin puree, and warming spices.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 322 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened 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.

Step 2

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.

Step 3

Transfer broth mixture into the container of a blender or processor. Process until smooth.

Step 4

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 more, stirring occasionally.

Step 5

Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.