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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
  • Total Time
    Prep: 25 min. Cook: 25 min.
  • Makes
    9 servings (2-1/4 quarts)


  • 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 15x10x1-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.
Nutrition Facts
1 each: 187 calories, 11g fat (5g saturated fat), 27mg cholesterol, 544mg sodium, 16g carbohydrate (7g sugars, 3g fiber), 6g protein.

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