Creamy Pumpkin Soup With Cinnamon Croutons

Creamy Pumpkin Soup With Cinnamon Croutons


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An autumn squash soup is what you need to serve for dinner tonight! This simple and savory dish is paired with crisp cinnamon croutons the whole family will love.

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Time needed

10 min preparation + 35 min cooking

Serving Size / Yield

6 servings


  • 3 T. margarine, softened
  • 1 T. brown sugar
  • 1/2 tsp. ground cinnamon, divided
  • 4 slices whole wheat bread
  • 1 C. chopped onion
  • 2 T. butter, melted
  • 2 14-oz. cans chicken broth
  • 1 15-oz. can pumpkin puree
  • 1 tsp. salt
  • 1/8 tsp. ground ginger
  • 1/8 tsp. ground black pepper
  • 1 C. heavy whipping cream

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Preheat your oven to 400°F. In a small bowl, combine margarine, brown sugar, and 1/2-tsp. of cinnamon. Spread mixture onto one side of each bread slice. Place the slices on a baking sheet, margarine side up, and bake for nine minutes. Remove from oven and cut each into eight small squares. Set aside. In a medium saucepan, melt butter and sauté onion until tender. Add one can of chicken broth and bring to a boil. Reduce heat and cover, simmering for 15 minutes. Gradually pour in the other can of broth, pumpkin, and salt. Add remaining cinnamon, ginger, and pepper. Stir well and bring mixture to a boil. Reduce heat and cover. Let simmer for 10 minutes, stirring occasionally. Whisk in whipping cream and cook until heated, making sure not to boil. Ladle into bowls and serve with cinnamon croutons.

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