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
- 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.
- 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.
- Transfer broth mixture into the container of a blender or processor. Process until smooth.
- 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..
- Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Serve with cinnamon croutons.