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Pumpkin Soup with Cinnamon Croutons Recipe

Pumpkin Soup with Cinnamon Croutons Recipe photo by Taste of Home

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I was a caterer for years and this soup was always a favorite with clients. The crisp, cinnamon-sugar croutons complement the smooth, savory soup.—Ellen Conrad, Salem, Ohio

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Pumpkin Soup with Cinnamon Croutons Recipe

Prep: 25 min. Cook: 25 min.

Yield: 9 Servings

25 25 50

Ingredients

1 large onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon pepper
2 cups 2% milk
1 can (15 ounces) solid-pack pumpkin
1 cup half-and-half cream
CROUTONS:
3 cups cubed French bread
3 tablespoons butter, melted
1 teaspoon brown sugar
1/8 teaspoon ground cinnamon

Directions

In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in 1 can broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Cool slightly. Transfer mixture to a blender; cover and process until smooth. Return to the pan. Stir in the milk, pumpkin, cream and remaining broth; heat through.
For croutons, place bread cubes in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 5-8 minutes or until toasted. Combine the butter, brown sugar and cinnamon; drizzle over croutons and toss to coat. Bake 3-5 minutes longer or until golden brown. Serve with soup. Yield: 9 servings (2-1/4 quarts).

Nutritional Facts 1 cup soup with 1/3 cup croutons equals 187 calories, 11 g fat (5 g saturated fat), 27 mg cholesterol, 544 mg sodium, 16 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Pumpkin Soup with Cinnamon Croutons in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p239

Serve Soup in Pumpkin "Bowls"

As a clever way to serve individual servings of soup, make "bowls" with fresh pumpkins. Purchase pie pumpkins; wash and dry. Cut a wide circle around the stem of each pumpkin, making a lid. Scrape out each pumpkin. Place pumpkins and lids in a large shallow roasting pan. Cover with foil and bake at 350° for 30 to 50 minutes or just until tender (do not overbake). Cool slightly; fill with soup.

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Pumpkin Soup with Cinnamon Croutons

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(1-1) of 1 reviews

Reviewed on Feb. 18, 2013 by bereitbach

I substituted the chicken broth for vegetable and did not add in the final 14 1/2 oz because it seemed like that would make the soup too watery. It really did not have much taste at all. I added pumpkin pie spice and some honey to it and it was still very bland. I thought the croutons would help and, eaten by themselves, they were tasty, but once in the soup they just became soggy bread that did not enhance the flavor at all. We'll eat up the leftovers, but I don't plan to make this again.