Cream of Pumpkin Soup

A creamy smooth and flavorful soup for Autumn. The addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie

Serves 6

Ingredients

1 Tablespoon brown sugar
2 Tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 Cup chopped onion
1/8 teaspoon DDP ground black pepper
1/4 Teaspoon DDP ground cinnamon
1/4 teaspoon DDP ground cinnamon
1/8 teaspoon ground ginger
1 cup heavy whipping cream
3 Tablespoons margarine, softened
1 (15 ounce) can pumpkin puree
1 teaspoon salt
4 slices whole wheat bread

Preparation

Preheat 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
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

Cooking Instructions

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