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Cream of Pumpkin Soup

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6


3 Tablespoons butter, softened

1 Tablespoon brown sugar

1/4 teaspoon ground cinnamon

4 slices wheat bread

1 cup chopped onion

2 Tablespoons butter, melted

29 ounces Chicken stock or broth

2 cups Homemade Pumpkin Puree or 1 15 ounce can Pure Pumpkin

1 teaspoon salt

1/4 teaspoon cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground black pepper

1 cup heavy whipping cream

Adapted From:

Great for a cold autumn night. Serve with an Amber brew and maybe some Halloween candy for dessert.

Preheat oven to 400F. Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, butter side up on a baking sheet. Bake 8-10 minutes or until bread is crisp and topping is bubbly. Cut each slice into 8 small triangles or squares.

Saute onion in butter in a medium saucepan until tender. Add ½ the chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer  15 minutes.

Transfer broth mixture to a blender. Process until smooth. Return to saucepan. Add remaining broth, pumpkin, salt, cinnamon, ginger and pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Stir in cream and heat through. Do not boil. Serve with cinnamon croutons.