Ingredients Jump to Instructions ↓

  1. 2 tablespoonss margarine , softened

  2. 2 teaspoon brown sugar

  3. 2 3/4 slices whole wheat bread

  4. 1/2 cup chopped onion

  5. 1 tablespoon and 1 teaspoon butter , melted

  6. 11/3 (14 1/2 ounce) can chicken broth

  7. 15 ounce 3/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preheat over to 450°F.

  2. In a mixing bowl combine, butter, brown sugar and cinnamon. Spread mixture evenly over one side of each piece of bread slice. Place bread, buttered side up on a baking sheet.

  3. Bake 8-10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.

  4. In a medium saucepan saute onion in butter until tender. Add chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

  5. Transfer broth mixture into the container of a blender or food processor. Process until smooth. Return mixture to saucepan. Add pumpkin, salt, cinnamon, ground ginger and pepper; stir well. Bring to a boil; cover, reduce heat and simmer 10 minutes, stirring occasionally.

  6. Stir in whipping cream and heat through. Do NOT boil.

  7. Ladle into soup bowls. Top each serving with croutons and serve.


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