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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great.


Creamy Pumpkin Soup with Cinnamon Sugar Croutons

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

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


  1. OH MY GOODNESS! How sincerely DIVINE. I am SO making this!! Thanks so much for sharing...*hugs*

  2. WOW, does that look good! Thanks for sharing. Pinned to group soup board. I want to make this and when I do I'll link it back to you.

  3. we have this for yrs but now day a can of can pumpkin will run us $1.88 a small 15 oz we use to pay .59 cents it good then now i'll think about it ty sharing


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