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Categories:
butter onion chicken broth solid pack pumpkin salt ground cinnamon ground nutmeg ground ginger pepper milk heavy cream Cinnamon Croutons butter brown sugar ground cinnamon Bread
Viewed: 94 - Published at: 7 years agoIngredients
- 2 tablespoons butter or 2 tablespoons margarine
- 1 large onion, chopped (1 cup)
- 2 (13 3/4 ounce) cans chicken broth
- 1 (1 lb) can solid-pack pumpkin (2 cups)
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon pepper
- 2 cups milk
- 1 cup heavy cream
- Cinnamon Croutons
- 3 tablespoons softened butter or 3 tablespoons margarine
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 4 slices whole grain bread
Method
- Heat butter in large saucepan or dutch oven; add onion; saute until tender but not brown, about 10 minutes.
- Add 1 can chicken broth; bring to boiling; cover; lower heat; simmer 15 minutes.
- Ladle liquid and onion into container of electric blender; cover.
- Blend until mixture is smooth, about 1 minute.
- Return to saucepan.
- Add remaining chicken broth, pumpkin, salt, cinnamon, nutmeg, ginger and pepper.
- Stir until smooth.
- Bring to boiling; cover.
- Lower heat; simmer 10 minutes, stirring often.
- Stir in milk and cream; heat just to boiling, but do not boil.
- Taste for seasonings.
- Garnish with cinnamon croutons.
- CINNAMON CROUTONS: Blend 3 Tbls.
- softened butter or margarine with 1 Tbls.
- brown sugar and 1/4 Tsp.
- ground cinnamon in small bowl.
- Spread on the 4 slices of bread.
- Place in single layer on cookie sheet.
- Bake in preheated 400 degree oven for 8 to 10 minutes or until toast is crisp and topping is bubbly.
- Cut into small triangles or squares.
