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Pumpkin Soup with Cinnamon Croutons

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

9 ServingsPrep: 25 min. Cook: 25 min.

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.

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Pumpkin Soup with Cinnamon Croutons (continued)

Directions (continued)

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).

Nutrition 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.