Post by Robyn2 on Nov 24, 2002 14:53:48 GMT -6
Cream of Pumpkin Soup
Submitted by: Thomas
Makes 6 servings
" A creamy pumpkin soup for Autumn. This soup is smooth and flavorful. The addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie. "
3 tablespoons margarine, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons butter, melted (for onions)
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt (reduce by half to lower sodium level)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream (or milk)
For Cinnamon Croutons:
Preheat oven to 400°F. Combine butter, brown sugar, and cinnamon. Spread the mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. 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.
For Soup: Saute onion in butter in a medium saucepan until tender. (Use Butter Pam for flavor if you want to reduce fat.) Add 1 can chicken broth; stir well. Bring to a boil. Cover, reduce heat, and simmer 15 minutes. Transfer broth mixture into a blender or processor, blend until smooth.
Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper. Stir well. Bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Stir in whipping cream (or milk) and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
Calories 330 (if using butter and cream)
Protein 5g
Total Fat 26g (use milk for less fat)
Sodium 1.372g**
Cholesterol .065g
Carbohydrates 21g
Fiber 4g
**(you could lessen this by reducing the salt and making sure the chicken broth is low sodium)
Submitted by: Thomas
Makes 6 servings
" A creamy pumpkin soup for Autumn. This soup is smooth and flavorful. The addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie. "
3 tablespoons margarine, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons butter, melted (for onions)
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt (reduce by half to lower sodium level)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream (or milk)
For Cinnamon Croutons:
Preheat oven to 400°F. Combine butter, brown sugar, and cinnamon. Spread the mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. 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.
For Soup: Saute onion in butter in a medium saucepan until tender. (Use Butter Pam for flavor if you want to reduce fat.) Add 1 can chicken broth; stir well. Bring to a boil. Cover, reduce heat, and simmer 15 minutes. Transfer broth mixture into a blender or processor, blend until smooth.
Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper. Stir well. Bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Stir in whipping cream (or milk) and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
Calories 330 (if using butter and cream)
Protein 5g
Total Fat 26g (use milk for less fat)
Sodium 1.372g**
Cholesterol .065g
Carbohydrates 21g
Fiber 4g
**(you could lessen this by reducing the salt and making sure the chicken broth is low sodium)