For the croutons:3 Tablespoons margarine, softened
1 Tablespoon brown sugar
1/4 teaspoon ground cinnamon
4 slices whole wheat bread
Preheat oven to 400 degrees. Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
For the soup:
1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream
In a medium saucepan, saute oil in butter until tender. Add 1 can chicken broth; stir well. Bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Transfer mixture into a blender or food processor. Blend until smooth.
Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper, stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Stir in whipping cream and heat through. Do not boil. Ladle into soup bowls and top each serving with croutons.
Serves 6
For more great fall recipes visit the Holiday Food Fest.
