A creamy pumpkin soup for autumn. This soup is smooth and flavorful, and 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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Cinnamon Croutons:
Soup:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter 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.

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

  • Transfer broth mixture into the container of a blender or processor. Process 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 more, stirring occasionally.

  • Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

Nutrition Facts

321.6 calories; protein 5.1g 10% DV; carbohydrates 20.2g 7% DV; fat 25.4g 39% DV; cholesterol 82.8mg 28% DV; sodium 1313mg 53% DV. Full Nutrition

Reviews (478)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/02/2002
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! Read More
(155)

Most helpful critical review

Rating: 3 stars
11/17/2007
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. Read More
(376)
620 Ratings
  • 5 star values: 373
  • 4 star values: 157
  • 3 star values: 45
  • 2 star values: 28
  • 1 star values: 17
Rating: 3 stars
11/16/2007
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. Read More
(376)
Rating: 5 stars
11/01/2002
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! Read More
(155)
Rating: 4 stars
12/20/2003
Great recipe! I made a double batch to take to a party and everyone loved it. I accidentally forgot to add the cream and it was still delicious; BUT I thought it was just a tad too salty and will halve the salt next time (i'm sure the kind of broth you use affects the saltiness too). I doubled the ginger and cinnamon and added a pinch of nutmeg. I think I will follow other reviewers' advice and add about 1/4c brown sugar (or maybe maple syrup?!) next time and maybe try topping with toasted pumpkin seeds?? The croutons were definitely a great touch to this recipe. I only had a loaf of french bread so sliced that into 1/2 inch rounds and toppped that with the cinnamon sugar mixture and it was still great (although I think the wheat would've been better). VERY EASY TO MAKE! THANKS. Read More
(138)
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Rating: 5 stars
10/17/2006
This is an excellent base for either a savory or sweet cream of pumpkin soup. When I made it yesterday I wanted a savory version for our family. I DOUBLED the recipe as given with the following adjustments: (1) Did NOT make the croutons (2) Used unsalted homemade chicken broth (3) Used total of 3 cans of pumpkin puree (4) Used total of 1 1/4 cups heavy cream (5) Used 3 teaspoons salt for total recipe (6) Added 1/2 tsp. Penzey's Chipotle ground red pepper (7) Added 1/2 tsp. Penzey's Ancho Chili pepper ground (8) Added 2 extra good shakes of cinnamon (9) Added fresh ground nutmeg (approx 1/4 tsp.) (10) Used an immersion blender right in the pan rather than pouring into a blender. This was a rich and delicious savory soup. It actually tastes even better the next day. I would suggest you start with only 1/4 tsp. of the Chipotle and Ancho ground peppers and taste and adjust according to your preferences. Read More
(101)
Rating: 5 stars
12/19/2005
Love the soup -- it's now a staple for us. I also add more spices as other reviewers have said we like to eat the soup with pumpkin ravioli floating in it -- yum! Now I am a verrry amatuer cook so I didn't know this -- let the onions and broth cool down before putting it in the blender! Otherwise it explodes on you! Read More
(73)
Rating: 5 stars
11/23/2005
The whole family loved this soup. We used whole milk instead of cream (and we loved the consistency though it may not have been thick enough for others) added 1/4 c brown sugar another 1/2 t cinnamon and about 1/4 t cayenne. The cayenne really brought out the flavor of the pumpkin and the sweetness. The only other change was that I always use homemade chicken stock instead of storebought chicken broth. Very very good soup! Read More
(72)
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Rating: 5 stars
10/30/2003
I made this soup as the main course for a Fall luncheon and it was a HUGE hit! Sweet but not too much so...the chicken broth helps to take away from the richness of the cream and pumpkin so you can eat a hearty serving and not get tired of it! I haven't had soup this good in a long time...it would be perfect for a first course at the holidays and it was so easy to make! Read More
(46)
Rating: 5 stars
12/02/2002
OUTSTANDING! I served this soup as the first course in an autumn harvest dinner with cornish hens roasted root vegetables etc. BIG hit with my guests. I went easy on the onion after other reviews and it was perfect (although I can see how it could easily be too oniony). To lower the fat I substituted the cream with 1/2 cup half-and-half and 1/2 cup 1% milk and it was plenty rich (could probably get away with all 1% milk next time). I didn't have time to try the croutons but the soup was just fine on its own (especially as a first course). This is GREAT and easy recipe - THANK YOU! Read More
(31)
Rating: 5 stars
10/03/2005
It is an excellant soup. I have never made the croutons but always dip plenty of crusty bread into this soup. I think it is even better second or third day. Easy delicious I have never needed to change a thing. I have used this recipe many times Read More
(30)