Fun Fall Recipe! Spicy Pumpkin Soup with Cinnamon Croutons

Rich, creamy and perfect for cool fall days! The ginger gives a spicy, sweet undertone to the traditional seasonal recipe and the cinnamon croutons are special and make the soup taste a little like pumpkin pie.

• 2 tbsn brown sugar
• 15 oz can pumpkin puree
• 2 cans unsalted chicken broth
• 1 cup chopped onion
• 5 tbsn softened butter
• ¼ tsp ground cinnamon
• 4 slices whole wheat bread
• ¼ tsp cinnamon
• ½ tsp salt
• ½ tsp pumpkin pie spice
• 1 cup heavy whipping cream
• ⅛ tsp ground black pepper
• Handful cilantro leaves
• ½ teaspoon ground ginger

 

1. Preheat the oven to 400 degrees F.
2. Mix together the cinnamon, half the sugar, and the butter and spread it evenly across each slice of bread, and toast, buttered side up, for about 8 minutes. Cut the bread slices into small squares or triangles.
3. Sauté the onion in the rest of the butter until tender, then add half the chicken broth. Stir well, bring to a boil, then turn heat down and simmer, covered, for about 15 minutes.
4. Add the other can of broth, the salt, cinnamon, pumpkin pie spice, pumpkin puree, pepper, the rest of the sugar and the ginger.  Stir well and bring to a boil.
5. Cover, turn the heat down, and simmer for about 10 minutes, stirring constantly.
6. Stir in the cream and warm it through without boiling.
7. Garnish with croutons and cilantro leaves.

(Serves 6)

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Tags: fall recipe, pumpkin soup, punkin soup recipe