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Cream of Pumpkin Soup

SUBMITTED BY: Thomas PHOTO BY: Allrecipes

"A creamy pumpkin soup for Autumn. This soup is smooth and flavorful. The addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie."
RECIPE RATING:
The reviewer gave this recipe 239 stars. This recipe average a 4.4 star rating.
Read Reviews (192)

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  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 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.
  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, 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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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2002 by KRANEY
Great soup on a cold day! I made it lowfat by using Pam instead of butter, and using skim milk... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2003 by CHRISTAMACD
Great recipe! I made a double batch to take to a party and everyone loved it. I accidentally... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2007 by GUIDOSWIFE
Dear people- read the reviews. My first taste I almost launched the pot down the sink. Then... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2005 by VALIERRAN
The whole family loved this soup. We used whole milk instead of cream (and we loved the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2005 by BEIGERAIN
Love the soup -- it's now a staple for us. I also add more spices as other reviewers have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2006 by Dee
This is an excellent base for either a savory or sweet cream of pumpkin soup. When I made it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2003 by ALLINEAL
I made this soup as the main course for a Fall luncheon and it was a HUGE hit! Sweet, but not... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 3, 2005 by JAMERS1
It is an excellant soup. I have never made the croutons but always dip plenty of crusty bread... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2004 by JIMZGRL
This turned out great but I added more brown sugar to sweeten it up a bit and give it some... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2002 by THERESA_M