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  • Prep 15 min
  • Total 60 min
  • Servings 6

Creamy, smooth, and full of flavor. The use of ginger and cinnamon croutons make this recipe more interesting. (image by Flickr user MarkyBon) MORE + LESS -

TBSP Nate
May 13, 2015

Ingredients

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

Steps

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  • 1
    Preheat oven to 400° F(200°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.
  • 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.
  • 3
    Transfer broth mixture into the container of a blender or processor. Process until smooth.
  • 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, stirring occasionally.
  • 5
    Stir in whipping cream and heat through but do not boil! Ladle into individual soup bowls and top each with cinnamon croutons.
 

Nutrition Information

No nutrition information available for this recipe

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