Pumpkin soup with cinnamon-sugar croutons

    Pumpkin soup with cinnamon-sugar croutons

    (587)
    24saves
    1hr50min


    559 people made this

    About this recipe: The perfect soup to bring autumn in. This soup is creamy, smooth and packed full of flavour. Pumpkin is blended with spices, stock and cream. It's something to look forward to during those cold months.

    Ingredients
    Serves: 6 

    • 50g margarine, softened
    • 1 tablespoon dark brown soft sugar
    • 1/4 teaspoon ground cinnamon
    • 4 slices wholemeal bread
    • 160g onion, chopped
    • 2 tablespoons melted butter
    • 825ml chicken stock
    • 425g pumpkin, cooked and pureed
    • 1 teaspoon salt
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon ground ginger
    • 1/8 teaspoon ground black pepper
    • 250ml whipping cream

    Method
    Prep:10min  ›  Cook:45min  ›  Extra time:55min  ›  Ready in:1hr50min 

    1. Preheat oven to 200 C / Gas 6. Combine butter, dark brown soft sugar and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up on a baking tray. 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.
    2. Saute onion in butter in a medium saucepan until tender. Add half of the chicken stock; stir well. Bring to the boil; cover, reduce heat and simmer 15 minutes.
    3. Transfer stock mixture into the a liquidiser or food processor. Process until smooth.
    4. Return mixture to saucepan. Add remaining stock, pumpkin, salt, ground cinnamon, ground ginger and ground pepper; stir well. Bring to the boil; cover, reduce heat and simmer 10 minutes, stirring occasionally.
    5. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with cinnamon croutons.

    Ingredients

    Pumpkin puree can be purchased online.

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    Reviews & ratings
    Average global rating:
    (587)

    Reviews in English (587)

    2

    Delicious! I'd even try it with butternut squash since pumpkins aren't widely available here.  -  22 Nov 2010

    by
    366

    Dear people- read the reviews. My first taste I almost launched the pot down the sink. Then as it simmered I read more reviews. Unsure how to rate it since it's not that good as written but what are recipes anyway but good ideas to add to, right?!?! Ok agree with me later. This soup is EXCELLENT when you add a palmful of brown sugar. AND add extra pumpkin pie spices. AND a sprinkle or 2 of cayenne pepper. I used half-n-half and I ran outta onions, but did mince up some garlic. I really love how it turned out. Taste as you go and for the love of G-d do NOT over-salt it.  -  16 Nov 2007  (Review from Allrecipes US | Canada)

    by
    155

    Great soup on a cold day! I made it lowfat by using Pam instead of butter, and using skim milk thickened with corn starch instead of whipping cream. Also, instead of croutons, I just floated some sliced scallions on the top to make it pretty. Thanks for the recipe!  -  15 Jan 2002  (Review from Allrecipes US | Canada)

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