This soup is absolutely heavenly. The earthiness of the pumpkin, a bit of sweetness from the brown sugar and croutons, and a hint of spicy from a pinch of cayenne pepper. I love this recipe, which I adapted from one I found at Food.com.
The croutons are optional but I really recommend them. They only take a few minutes to prepare, which can be done while the soup is heating up, so give them a try. Add them right before serving so they don’t sit in the soup for too long and become soggy.
Creamy Pumpkin Soup with Cinnamon Sugar Croutons
Makes about 6 servings
Cinnamon Sugar Croutons:
- 3 Tbsp. butter, softened
- 1 Tbsp. brown sugar
- 1/4 tsp. cinnamon
- 4 slices bread (I used white)
- 2/3 cup chopped onion (I used yellow)
- 2 Tbsp. butter
- 4 cups chicken broth (two 14.5 oz cans)
- (Note: I would recommend using low sodium chicken broth. If you use regular chicken broth, taste the soup before adding more salt to see if it needs it. Some chicken broths can be quite salty and will vary in taste.)
- 15 oz. can pumpkin
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 1/8 tsp. ginger
- 1 c. heavy whipping cream (You can lighten it up by using half and half or milk, but it won’t be as creamy or thick)
- 1/4 c. brown sugar
- small pinch of cayenne pepper
1. Prepare the croutons. Mix the butter, brown sugar and cinnamon in a small ramekin until mixed. Spread over toast. Bake at 400-f degrees for 8 minutes. Let cool for a minute or two, then cut into small trianges or squares. Set aside.
2. Prepare the soup: Saute the onion and butter until tender. Add 1 can of broth and simmer for 15 minutes. Blend with an immersion blender, or transfer to a blender or food processor and process it until smooth. Return to the stove.
3. Add in remaining ingredients. Stir and heat, checking for seasoning. Pour into soup bowls and add croutons immediately before serving.
Recipe adapted from Food.com