growing and learning

Pumpkin Soup

07:10 AM, Tuesday, January 13, 2009 .. 0 comments .. Link

Michelle over at Life in Southeast Alaska found a great deal on canned pumpkin (wow - can you ship me some... or would that raise the price to what I can get here? sigh.) And now she needs some recipes. We LOVE pumpkin around here. So lets start with one of our favorites, and go from there.

pumpkin soup

Now, on this recipe, I have both the original amounts, and that which I have changed to suite my family's taste.

    * 1 cup chopped onion (3 ice cubes of pureed onion)
    * 2 T butter, melted
    * 2 (14.5 ounce) cans chicken broth (1 quart salt-free homemade)
    * 1 (15 ounce) can pumpkin puree (1 32 oz)
    * 1 teaspoon salt (2 because of the salt-free broth)
    * ¼ teaspoon ground cinnamon (½ t)
    * 1/8 teaspoon ground ginger (¼ t)
    * 1/8 teaspoon ground black pepper (¼ t)
    * 1 cup heavy whipping cream (1 c whole milk)

DIRECTIONS

   1. 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. Transfer broth mixture into the container of a blender or processor. Process until smooth.
   3. 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.
   4. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls.

Top each serving with Cinnamon Croutons. (we never do this... we make cinnamon/maple breadsticks to eat on the side) But here is the recipe for those.

    * 3 tablespoons margarine, softened
    * 1 tablespoon brown sugar
    * ¼ teaspoon ground cinnamon
    * 4 slices whole wheat bread

   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.
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