Cream Of Pumpkin Soup With Cinnamon Croutons - cooking recipe

Ingredients

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

Preparation

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.