Pumpkin Soup with Cinnamon Croutons

Cooking Recipes Catalogue

Homemade whole wheat croutons seasoned with cinnamon sugar perfectly accent this smooth and flavorful soup.

INGREDIENTS (for 6 servings):


  • Preheat oven to 400 degrees F(200 degrees C). In a small bowl, mix together melted butter, brown sugar, and cinnamon. In a large bowl, toss bread cubes with melted butter mixture to coat. Spread bread cubes evenly over a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and toasted. Set croutons aside.
  • Saute onion in canola oil in a medium saucepan until tender. Stir in 1 can chicken broth. 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 half-and-half, and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with cinnamon croutons.

  • The original recipe, Cream of Pumpkin Soup, was submitted by Thomas, and contains 330 calories, 26.5 g fat, 65 mg cholesterol, 1376 mg sodium, 20.9 g carbohydrates, 4 g fiber, and 5 g protein.