Pumpkin Soup

Photo by Rebekah

Pumpkin Soup with Cinnamon Croutons
adapted from a conversation with my friend Judy and Allrecipes.com

2 tablespoons butter
1 large onion, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

1/4 teaspoon cayenne pepper

3 tablespoons brown sugar
1 15-oz. can pumpkin puree
1 teaspoon salt
4  to 6 cups chicken stock
1/4 heavy cream

Melt butter in a large saucepan or Dutch oven.  Add onion and saute until tender, 5 to 10 minutes.  Add cinnamon, ginger, and cayenne pepper and stir until fragrant, about 30 seconds. Add brown sugar, pumpkin puree, salt, and 4 cups chicken stock.  Simmer for 15 minutes, stirring occasionally.

Working in small batches, transfer the mixture to a blender or food processor and process until smooth.  If using a blender, leave the lid slightly ajar and cover with a towel to prevent pressure from building up and spewing pumpkin soup all over the kitchen (and your face).

Return puree to pot, thin with more chicken stock, stir in cream and heat through.  Adjust salt and serve with cinnamon croutons.

Cinnamon Croutons:
8 slices of cinnamon bread (Pepperidge Farm is good)
1 tablespoon melted butter

Preheat oven to 400 degrees.  Slice bread into 1 inch cubes.  Drizzle melted butter over bread and toss to coat.  Place cubes in a single layer on a baking sheet and bake 8 to 10 minutes, or until crisp.

Serves 4


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