Good Life, Good Food: Cream of Pumpkin Soup

Chef Bud Andersen

From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipes for Cream of Pumpkin Soup.

Cream of Pumpkin Soup w/Cinnamon Croutons

3 Tblspn margarine, softened

1 Tblspn brown sugar

¼ tsp McCormick ground cinnamon

4 slices multigrain or wheat bread

1 C chopped onion

2 Tblspn butter, melted

2 cans chicken broth (14.5 ounce)

1 can pumpkin puree (15 ounce)

1 tsp salt

¼ tsp McCormick ground cinnamon

1/8 tsp McCormick ground ginger

1/8 tsp McCormick coarse ground black pepper

1/8 tsp McCormick red pepper flakes

1 C heavy whipping cream

Preheat oven to 400 degrees. Combine margarine, sugar and cinnamon. Spread cinnamon mixture evenly over one side of each slice of bread. Place bread, buttered side up, on a baking sheet. Bake for 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into triangles or squares.

Saute onion in butter in a medium saucepan until tender. Add 1 can of chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer for 15 minutes.

Transfer broth mixture into a food processor or blender and process until smooth.

Return mixture to saucepan. Add remaining can of broth, pumpkin, ground cinnamon, ground ginger, red pepper flakes, salt and pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes stirring occasionally.

Stir in heavy whipping cream and heat through. Do not boil. Ladle into soup bowls or cleaned out pumpkins. Top each serving with cinnamon croutons and grated cinnamon sticks. A great holiday starter or Halloween treat!