Bubbling Cauldron: Cream of Pumpkin Soup
Source of Recipe
spike & jamie's recipes
List of Ingredients
3 tablespoons margarine, softened�
1 tablespoon brown sugar�
1/4 teaspoon ground cinnamon�
4 slices whole wheat bread�
1 cup chopped onion�
2 tablespoons butter, melted�
2 (14.5 ounce) cans chicken broth�
1 (15 ounce) can 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�Recipe
Preheat oven to 400 degrees F. 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.�
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.�
Transfer broth mixture into the container of a blender or processor. Process until smooth.�
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..� Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.�
Makes 6 servings�
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