Pumpkin Soup with Cinnamon Croutons
Pumpkin Soup with Cinnamon Croutons might be just the main course you are searching for. This recipe serves 9. One portion of this dish contains approximately 34g of protein, 20g of fat, and a total of 526 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of ground nutmeg, half-and-half cream, solid-pack pumpkin, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for Autumn. From preparation to the plate, this recipe takes about 50 minutes. Users who liked this recipe also liked Butternut Squash Soup with Cinnamon Sugar Croutons, Acorn Squash and Pear Soup with Cinnamon Sugar Croutons, and Pumpkin Soup with Sourdough Sage Croutons.
Instructions
In a large saucepan, saute onion in oil until tender.
Add garlic; cook 1 minute longer. Stir in 1 can broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Transfer mixture to a blender; cover and process until smooth. Return to the pan. Stir in the milk, pumpkin, cream and remaining broth; heat through.
For croutons, place bread cubes in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 425° for 5-8 minutes or until toasted.
Combine the butter, brown sugar and cinnamon; drizzle over croutons and toss to coat.
Bake 3-5 minutes longer or until golden brown.