Cream of Pumpkin Soup

This comforting cream of pumpkin soup, made with chicken broth, pumpkin purée, and warm spices, is garnished with sweet, whole wheat cinnamon croutons.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 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 the oven to 400 degrees F (200 degrees C).

Step 2

Make croutons: Stir butter, brown sugar, and cinnamon together in a small bowl until evenly mixed. Spread evenly over one side of each bread slice. Place bread, buttered-side up, on a baking sheet.

Step 3

Bake in the preheated oven until bread is crisp and topping is bubbly, 8 to 10 minutes. Remove from the oven and cut each slice of bread into 8 small triangles or squares. Set croutons aside.

Step 4

Make soup: Sauté onion in melted butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer for 15 minutes.

Step 5

Transfer broth mixture to a blender or food processor. Process until smooth.

Step 6

Return mixture to the saucepan. Add remaining can of broth, pumpkin purée, salt, cinnamon, ginger, and pepper; stir well. Bring to a boil; cover, reduce heat, and simmer for 10 minutes more, stirring occasionally.

Step 7

Stir in cream and heat through; do not boil. Ladle into individual soup bowls. Top each serving with croutons.