This easy creamy pumpkin soup makes for a hearty delicious dinner party starter or a light brunch, lunch or dinner.
Pumpkin soup is a vitamin-C immune boosting nutritious comfort food with a deliciously yummy silky texture.
The crisp, cinnamon-sugar croutons complement the smooth, savory soup.
The spices cinnamon and ginger used in the croutons are excellent in prompting good digestion.
Before making the soup let’s make the croutons first. Here is what you will need:
4 slices of 100% whole wheat bread (white bread is ok if you prefer)
1/4 teaspoon cinnamon
1 tablespoon brown sugar
3 tablespoons butter, room temperature
Heat oven to 400 degrees.
In a small bowl mix together cinnamon, brown sugar, and butter.
Spread cinnamon mixture evenly over slices of bread, one side only.
Place bread slices (cinnamon spread side up) on a baking sheet, and place into heated oven for 8 to 10 minutes.
Remove from the oven, cut crust off and cut slices into crouton size pieces and set aside.
Now prepare the soup.
Creamy Pumpkin Soup with Brown Sugar Croutons
1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon Himalayan salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger (or 1 tablespoon minced fresh ginger)
1/8 teaspoon ground black pepper
1 cup heavy whipping cream
Next add 1 can chicken broth, and stir in well. Bring the broth to a boil, and cover, reduce heat, and simmer about 15 minutes.
Transfer broth mixture into a blender or processor, and process until smooth.
Return to sauce pan over heat.
Next add remaining can of broth, along with the pumpkin, salt, cinnamon, ginger, and ground pepper. Stir until well combined.
Bring to a boil, and cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Next stir in heavy cream and heat through. Do not boil.
Great bread to accompany this soup can include real sourdough or olive bread.
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