Creamy Pumpkin Soup with Cinnamon Sugar Croutons
This incredible recipe for Creamy Pumpkin Soup with Cinnamon Sugar Croutons imparts earthiness from the pumpkin, a bit of sweetness from the brown sugar croutons, and a hint of heat from a pinch of cayenne pepper.
Ingredients
Cinnamon Sugar Croutons:
- 3 Tbsp. butter softened
- 1 Tbsp. brown sugar
- ¼ tsp. cinnamon
- 4 slices bread I used white
Pumpkin Soup:
- ⅔ 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
- ¼ tsp. salt
- ½ tsp. cinnamon
- ⅛ 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
- ¼ c. brown sugar
- 1 pinch cayenne pepper
Instructions
- 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.
- 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.
- Add in remaining ingredients. Stir and heat, checking for seasoning. Pour into soup bowls and add croutons immediately before serving.
Notes
Recipe adapted from Food.com
Nutrition
Serving: 1gCalories: 363kcalCarbohydrates: 31gProtein: 5gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 74mgSodium: 847mgPotassium: 287mgFiber: 3gSugar: 18gVitamin A: 11930IUVitamin C: 5mgCalcium: 98mgIron: 2mg
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