Creamy Pumpkin Soup

Creamy Pumpkin Soup

How could I not try another pumpkin soup recipe?  It’s October and All Recipes gave me a perfect excuse to try something new, again!  I really wanted to try making this with fresh pumpkin but I didn’t feel like hunting down a farmer’s market that sold the right kind of pumpkins.  I know, shame on me!  As it was, it was full of flavor, creamy and rich!  The toast, too, was perfect for dipping!  I doubled the recipe to what it shows below.  It made enough for at least 8 good sized bowls.

  • 6 tablespoons margarine, softened
  • 2 Tablespoon brown sugar
  • 1/2 teaspoon ground cinnamon
  • 10 slices whole wheat bread
  • 1 small chopped onion
  • 2 tablespoons butter, melted
  • 64 oz vegetable broth
  • 29 oz can pumpkin puree
  • 2 teaspoons salt
  • 1/2teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 cups heavy whipping cream
  1. Preheat oven to 400. Combine 6 tablespoons softened 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. Sauté onion in 2 tablespoons butter in a large pot until tender. Add half the vegetable 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 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. Do not boil. Ladle into individual soup bowls.  Serve with cinnamon croutons.

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