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Pumpkin Soup

Pumpkin Soup
  • 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)
By TBSP Nate
Updated July 6, 2017


  • 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
  • 3 2/3 cups Progresso™ chicken broth (from a 32-oz. carton)
  • 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


  • 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.

No nutrition information available for this recipe
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