A good starter for that Halloween get together...
CREAM OF PUMPKIN SOUP
RECIPE
Serves:
6 Difficulty Level: 2 (of 5) Prep Time: 10 Minutes Ready In: 10 Minutes
INGREDIENTS:
•3 tablespoons margarine, softened
•1 tablespoon brown sugar
•1/4 teaspoon ground cinnamon
•4 slices whole wheat bread
•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
PROCEDURE:
•Preheat oven to 400° F.
•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.
•Sauté onion in butter in a medium saucepan until tender. Add 1 can chicken
broth; stir well.
•Bring to a boil; cover, reduce heat, and simmer 15 minutes.
•Transfer broth mixture into the container of a blender or processor. Process
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 ALLOW TO BOIL. (It is most
important that you do not allow to boil after the cream is added or it will
curdle.)
•Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
Enjoy
Chef
Phil
