Pumpkin soup with cinnamon-sugar croutons

    Pumpkin soup with cinnamon-sugar croutons


    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.

    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

    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.


    Pumpkin puree can be purchased online.

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    Reviews (1)


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

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