- 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
- 3 cups cubed French bread
- 3 tablespoons butter, melted
- 1 teaspoon brown sugar
- 1/8 teaspoon ground cinnamon
- 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).
Reviews for Pumpkin Soup with Cinnamon Croutons
"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."