Pumpkin Soup with Cinnamon Croutons |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
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I was a caterer for years and this soup was always a favorite with clients. The crisp, cinnamon-sugar croutons complement the smooth, savory soup.Ellen Conrad, Salem, Ohio Ingredients:
1 large onion, chopped |
2 tablespoons olive oil |
2 garlic cloves, minced |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground ginger |
1/8 teaspoon pepper |
2 cups 2% milk |
1 can (15 ounces) solid-pack pumpkin |
1 cup half-and-half cream |
croutons: |
3 cups cubed french bread |
3 tablespoons butter, melted |
1 teaspoon brown sugar |
1/8 teaspoon ground cinnamon |
Directions:
1. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in 1 can broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Cool slightly. Transfer mixture to a blender; cover and process until smooth. Return to the pan. Stir in the milk, pumpkin, cream and remaining broth; heat through.
3. For croutons, place bread cubes in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 5-8 minutes or until toasted. Combine the butter, brown sugar and cinnamon; drizzle over croutons and toss to coat. Bake 3-5 minutes longer or until golden brown. Serve with soup. Yield: 9 servings (2-1/4 quarts).
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