Homemade whole wheat croutons seasoned with cinnamon sugar perfectly accent this smooth and flavorful soup.
INGREDIENTS (for 6 servings):
- 3 tablespoons butter, melted
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- 4 slices SARA LEE® Soft & Smooth™ Whole Grain White Bread, cubed
- 1 cup chopped onion
- 2 tablespoons canola oil
- 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 fat-free half-and-half
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.