Cream of Pumpkin Soup w/Cinnamon Croutons 3 Tblspn margarine, softened1 Tblspn brown sugar 1/4 tsp McCormick ground cinnamon4 slices multigrain or wheat bread1 C chopped onion2 Tblspn butter, melted2 cans chicken broth (14.5 ounce)1 can pumpkin puree (15 ounce)1 tsp salt 1/4 tsp McCormick ground cinnamon1/8 tsp McCormick ground ginger1/8 tsp McCormick coarse ground black pepper1/8 tsp McCormick red pepper flakes1 C heavy whipping cream
PreparationPreheat 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!