Creamy pumpkin soup with croutons
October 29, 2014
A creamy pumpkin soup for Autumn. This soup is smooth and flavorful. The addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish.
- Prep: 15 mins
- Cook: 40 mins
- Yields: 6 Servings
1Preheat 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.
2Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
3Saute onion in butter in a medium saucepan until tender. Add 1 can of veg broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
4Transfer broth mixture into the container of a blender or processor. Process until smooth.
5Return 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.
6Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls.
7 Top each serving with Cinnamon Croutons.