I love all things pumpkin, and this soup is soooo delicious we could eat it for breakfast, lunch, and dinner! Oh, wait, that was this weekend. This recipe was adapted from one found on the allrecipes website.
Pumpkin Soup with Cinnamon Croutons
CROUTONS
Mix together:
4 T butter
2 T. brown sugar
1 t. cinnamon
Spread on 6 or more slices of bread (I like a LOT of croutons.) Bake 400 degrees for 8-10 minutes. Cut.
SOUP
Saute:
1 small onion, chopped
2 t. butter.
Add:
1 can broth.
Boil until soft. Purree. Return to pot with:
1 more can of broth.
Add: 1 14-oz can pumpkin
3/4 t. salt
1 t. cinnamon
1/2 t. ginger
1/3 c. brown sugar
1/8 t. black pepper
Cook 10 minutes. At this point, you can refrigerate your mix until just before the meal. My new brilliant idea is to try freezing it, I'm sure it would work just fine.
Before your meal, add:
1 C heavy cream
Warm, but do not boil.
Serve with croutons.
Makes 6 cups, so if you're having guests over, or have a large herd of hungry children, definitely double. Besides, you'll want leftovers anyway.
Patience
8 years ago
4 comments:
OH GOODNESS V. THAT SOUNDS AMAZING!!!!! I'm going to have to try it!!!!
Some day, my friend, when we live in Zionish bliss, you and I can cook together every day or take turns or something and we will glory in our impeccable taste.
I'm a Word of Wisdom Vegetarian too, by the way. We're totally living parallel lives.
Yum, this sounds good, I'm going to try it. Go to my meal blog & get the pumpkin walnut soup recipe I have there & give it a try. Seems like it's similar, but less sweet.
I SO am going to try this! Yum! :)
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