cream of pumpkin soup with cinnamon croutons

How To Make cream of pumpkin soup with cinnamon croutons

• 1

  For the soup: saute 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.
• 2

  Pour the broth mixture into the container o an electric blender, and process until smooth. Return the mixture to the saucepan.
• 3

  Add the remaining 1 can chicken broth, pumpkin, and the next 4 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
• 4

  Stir in the cream, and cook until thoroughly heated (do not boil). Ladle into individual soup bowls. Top each serving with Cinnamon croutons.
• 5

  For the croutons: Combine the butter, brown sugar, and cinnamon; stir well. Spread butter mixture evenly over one side of the bread slices.
• 6

  Place the bread, buttered side up, ona baking sheet. Bake at 400° for 8 to 10 minutes or until bread is crisp and the topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card