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I didn't make the croutons (although they look yummy). Perhaps for a special occasion. Here's my dairy free cream of pumpkin soup:
1 cup chopped onion
2 tablespoons olive oil
4 cups homemade chicken broth
1 (15 ounce) can organic pumpkin puree
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup coconut milk
Saute onion in coconut oil in a medium saucepan until tender. Add 2 cups of the chicken broth and stir well. Bring mixture to a boil; cover, reduce heat, and simmer 15 minutes. Remove from heat.
Using an immersion blender, process the mixture until smooth.
Return to heat. Add remaining 2 cups of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper. Combine until smooth using an immersion blender.
Bring the mixture to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Stir in the coconut milk and heat through. Do not boil.
Ladle into individual soup bowls and enjoy!
This recipe has been shared at Adorned From Above, Dixie n Dottie and Simply Sugar and Gluten Free.
