Cream of Pumpkin Soup The Best Recipes

Sunday, July 1, 2012

Cream of Pumpkin Soup

"A creamy pumpkin soup for autumn. This soup is easy and flavorful, and the addition of ginger lends a sweet and highly spiced taste to a conventional seasonal dish. The cinnamon croutons are lovely and make the soup paying homage to pumpkin pie."

Ingredients :

Cinnamon Croutons:
three tablespoons butter, softened
1 tablespoon brown sugar
1/four teaspoon ground cinnamon
4 slices complete wheat bread
Soup:
1 cup chopped onion
2 tablespoons butter, melted
2 (14.Five ounce) cans fowl broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/four teaspoon ground cinnamon
1/eight teaspoon ground ginger
1/eight teaspoon floor black pepper
1 cup heavy whipping cream

Instructions :

Prep : 20M	Cook : 6M	Ready in : 50M

Preheat oven to four hundred degrees F (2 hundred ranges C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter combination frivolously over one aspect of every bread slice. Place bread, buttered aspect up, on a baking sheet. Bake eight to ten minutes, or until bread is crisp and topping is bubbly. Cut every slice of bread into eight small triangles or squares.
Saute onion in butter in a medium saucepan till tender. Add 1 can hen broth; stir properly. Bring to a boil; cover, lessen warmth, and simmer 15 mins.
Transfer broth mixture into the field of a blender or processor. Process till clean.
Return aggregate to saucepan. Add final can of broth, pumpkin, salt, ground cinnamon, floor ginger, and ground pepper; stir well. Bring to a boil; cowl, lessen heat, and simmer 10 minutes extra, stirring occasionally.
Stir in whipping cream and warmth through. Do now not boil. Ladle into character soup bowls. Top each serving with Cinnamon Croutons.

Notes :

Try the use of a Reynolds® slow cooker liner for your gradual cooker for simpler cleanup.

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