Cream of Pumpkin Soup
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recipe
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Ingredients:
-
3 tablespoons margarine, softened
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1 tablespoon brown sugar
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1/4 teaspoon ground cinnamon
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4 slices whole wheat bread
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1 cup chopped onion
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2 tablespoons butter, melted
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2 (14.5 ounce) cans chicken broth
Directions:
- Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixtureevenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet.Bake8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of breadinto 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. Processuntil 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, reduceheat, 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.
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