On warm biscuits or soft buns, pumpkin butter tastes great.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons butter, softened
- 1 tablespoon brown sugar
- ¼ 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
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground black pepper
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened 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.
- 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.
- Transfer broth mixture into the container of a blender or processor. Process until smooth.
- 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 more, stirring occasionally.
- Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 16 g |
| Sodium | 1313 mg |
| Sugars | 7 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I didn’t make the croutons, since I don’t like bread. I used veggie broth instead of chicken broth, and used lactose free heavy cream.
I made the soup and we loved it!
I added 1/8 teaspoon cayenne pepper, and 2 cans pumpkin puree.
This is WAY TO BLAND and I even doubled the spies. It tastes like warmed up canned pumpking puree with cream and chicken broth, which it pretty much is. I doubt I will make this again, but if I did I would put lots more onion in and maybe an apple or two.
Added 2 cups more of pumpkin, used vegetable broth, and tripled the cinnamon and ginger. Best to add a touch of sweetness using homey, agave, or sugar free maple syrup. For a little kick, add in a touch of chipotle! Delicious!
It’s one of the better Pumpkin Soup recipes with a few changes. I added more ginger and 1 Tbsp brown sugar. That small amount of sugar takes off the bitter edge that most pumpkin has, yet it is still savory. I used half and half instead of cream and it was still rich and creamy. The croutons get soggy really fast in the soup, but they were the best cinnamon toast that I’ve ever had.
I made it as is, except doubled the batch. Even with the salt, it wasn’t quite right for me. I am an avid review reader so of course decided to up the cinnamon as well as add in two heaps of brown sugar. It helped, and the soup is okay. I’m just not sure I’ll make it again.
Delicious! My whole family gobbled it up. I added 1/4 C brown sugar and 1/8 tsp. nutmeg as I saw suggested in many of the reviews. Instead of heavy whipping cream I used evaporated milk and 1% milk to equal 1 cup. I also just did a whole onion. My daughter had just gotten a couple teeth pulled, so I did not try the croutons this time, as she needed soft food. Will definitely be making this again!
It was delicious however, eliminate the salt or use low sodium chicken broth. If you use both (I did) it will be a bit salty. To combat I added a little brown sugar.
My husband loved it but then again he could eat anything…. but it was nothing like I imagined it would taste like!! Its definitely a soup. But not sweet or anything you’d imagine a pumpkin soup would taste like. Its like chicken noodle soup but with pumpkin flavor.
Like other reviewers, I modified this recipe by adding in a small amount of nutmeg and several tablespoons of brown sugar. From there, I adjusted other spices to taste (not very scientific!) I chose to make it more sweet than savory and I thought it was delicious. I was going to skip the croutons but decided at the last minute to go ahead and make them and I’m so glad I did, they really added to the soup! I will be making this again.
This soup was delicious with such a wonderful flavor! I didn’t make any changes except I did use fresh pumpkin purée just because I happen to have it. I’m sure it would be just as good with canned pumpkin. I will definitely be making this again!!
Used Pumpkin Pie Filling (with all the spices already in it), and eliminated the onions due to an allergy. Still was awesome.
Everyone requests this when I’m asked to bring food to an event. So good!!
We love this recipe! I don’t always purée the onions-sometimes I leave them chunky for a heartier soup.
I doubled the recipe so in not following the ingredients to a “T” as I never do I added more ginger and pepper, using white pepper instead and more cinnamon to my taste. I’m not a salt user and forgot to use it. I really loved it before I even put in the Cream. used crotons with a buter and garlic flavor as I was too lazy to make my own.
Giving this a 5 start rating although I did modify slightly based on reviews. I am not a soup person and generally don’t like anything sweet, but the combination here is spot on. I added a shake of nutmeg, about 1/4 tsp of cayenne, and a 1/2 tbl of brown sugar. Also to note I used homemade pumpkin puree. This is definitely a keeper.
I didn’t use the croutons as I am doing low carb. I made some changes based on other’s suggestions. I used a bit less salt and added a bit more brown sugar, pumpkin pie spice, nutmeg and cayenne pepper. I used half and half instead of heavy cream. An immersion blender was easier for me than using a blender if you own one. I will make this again.
This soup was great. I added an extra can of pumpkin.
This soup is fabulous and very easy to make. I added more spices than noted in the recipe including nutmeg. I highly recommend this soup. 🙂
Husband liked it, but I did not care for it. Husband said it was very heavy. Will not make again.