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Cream of Pumpkin Soup with Cinnamon Croutons

2005-11-17@13-16-26

CINNAMON CROUTONS

  • 3 tablespoons margarine, softened
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  • 4 slices bread

SOUP

  • 1 cup chopped onion
  • 2 tablespoons butter, melted
  • 2 (14.5 ounce) cans chicken broth (about 5 cups water with powdered chicken boullion mixed in)
  • 1 (15 ounce) can pumpkin puree (6 jin ?pumpkin ??)
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground black pepper
  • 1 cup heavy whipping cream (shelf milk)

DIRECTIONS:

Decide whether or not you want to make the croutons. Saute onions. Put all soup ingredients (except milk) in the crock-pot for a couple of hours on high. Add milk at the end.

OR

  1. Preheat oven to 400 degrees F(200 degrees C). Combine 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. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth (water with chicken boullion); 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. (Actually, we’ll just dump it into the crock-pot and turn it on high.) 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.
  5. Stir in whipping cream (lovely, shelf milk) and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with cinnamon croutons.

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