This is a delicate autumn dish that incorporates comforting flavors and ready-to-use ingredients. For vegetarians, substitute your preferred vegetable broth for chicken broth. Recipe courtesy of my sage friend Sara. You can use butternut squash if pumpkin isn’t available in your region. Canned pumpkin is ok to use for this too.
Photo by Oliver Tacke
Sara’s Cream of Pumpkin Soup with Cinnamon Croutons
CROUTONS:
3 Tablespoons of butter, softened
1 Tablespoon brown sugar
1/4 Teaspoon cinnamon
4 slices wheat bread
SOUP:
1 cup chopped shallot or red onion
2 Tablespoons butter
15 ounces chicken broth, substitute with vegetable broth if vegetarian
15 ounces roast pumpkin pulp or purée
1 Teaspoon sea salt
1/4 Teaspoon cinnamon
1/8 Teaspoon ground ginger
1/8 Teaspoon freshly ground black pepper
1 cup heavy cream
- Start with the croutons by mixing the brown sugar and cinnamon with the softened butter using a fork. Once it is completely mixed, spread mixture on one side of each slice of bread. Bake for 8-10 min at 400 Fahrenheit. After baking, remove from oven and slice into small squares. Set aside for later, it will be used as garnish.
- While the croutons are resting at room temperature, proceed with the soup preparations.
- Sauté shallots/onions and butter in large saucepan over medium heat. Add half the broth, bring to a boil then reduce heat and cover to simmer for 15 minutes.
- Put shallots and broth into a blender and blend until smooth. Return to saucepan then add the other half of the broth, pumpkin, salt, cinnamon, ginger, and pepper. Bring to a boil again then reduce heat to low and cover while letting the soup simmer for 10 minutes.
- Stir in cream, allowing it to warm to the temperature of the soup. Watch carefully and stir to allow it to heat, but it should NOT reach boiling. Once warmed through, serve with several croutons.
Optional garnish: chopped peanuts or fresh/dried thyme or basil leaves.
That looks YUMMY!!💕😋