Pumpkin Soup Recipe

Pumpkin Soup Recipe

Ingredients:

3 Tbsps of softened margarine
1 Tbsp of sugar (brown)
1/4 tsp of cinnamon (ground)
4 pcs of bread slices (whole wheat)
1 c of onion; chopped
2 Tbsps of melted butter
1 tsp of salt
14 1/2 oz of chicken broth (canned)
15 oz of pumpkin puree (canned)
1/4 tsp of cinnamon (ground)
1/8 tsp of ginger (ground)
1/8 tsp of black pepper (ground)
1 c of whipping cream (heavy)
Cinnamon croutons

Instructions:

Preheat the oven at (400 degrees F).

Combine sugar, cinnamon, and butter then spread evenly on bread (only on one side). Place the buttered bread on the cooking sheet, with the buttered face up.

Bake for 8-10 mins until the bread has crisped and the butter is bubbling. Cut one slice bread to eight squares or triangles (making 32 pcs).

Saute the onion with butter inside a saucepan till tender then add half the broth. Mix thoroughly and let it boil. Once boiling, cover the saucepan and reduce the heat; let it simmer for fifteen mins.

Transfer the mixture inside a processor and process till smooth. Place it back on the saucepan and add the rest of the broth, salt, cinnamon, ginger, pepper, and pumpkin.

Stir thoroughly and let it boil. Once boiling, cover the saucepan and reduce the heat; let it simmer for ten mins while stirring frequently.

Add in the cream; stir until heated well, don’t boil. Serve with croutons.

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