The Start of the Pumpkin Recipes…

Fall vegetables are some of my favorite things to cook with. Pumpkin is especially one of those very special and versatile foods that is very representative of all things fall.

Today I started my pumpkin quest with Cream of Pumpkin Soup from Allrecipes. I’ve never made pumpkin soup before, so I was quite intrigued with what it would taste like. The soup was very hearty and the cinnamon-brown sugar croutons definitely made the soup. I think I’ll try adding half and half next time rather than heavy whipping cream to make it slightly healthier.

Photobucket

Cream of Pumpkin Soup

Ingredients
3 tablespoons margarine, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 cloves garlic, finely chopped
2 (14.5 ounce) cans chicken vegetable broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2 tablespoons brown sugar
1/8 teaspoon ground black pepper
1 cup heavy whipped cream
1. Preheat oven to 400 degrees F(200 degrees C). 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.
2. Saute onion & garlic in butter in a medium saucepan until tender. Add 1 can chicken vegetable broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
3.Transfer broth mixture into the container of a blender or processor. Process until smooth.
4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, 2 tablespoons brown sugar and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
5. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
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