Pumpkin Soup with Spiced Croutons

The first couple spoonfuls of this soup I did not love. But, the more I ate it, the more I liked it. Toby really liked it and gave me an “oh wow” after his first taste. I thought it was too “pumpkiny” and was thinking of a Plan B dinner, but really, the more I ate, the more I liked. And don’t forget the spiced croutons! I made two batches of them so we could snack on them later. I tried to get one crouton in every spoonful of soup!

rating: 9

Pumpkin Soup with Spiced Croutons
(Better Homes & Gardens, Feb. 2009)

time needed: 30 min.
serves 8


2 medium carrots, sliced
2 tablespoons butter
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
2 15 ounce cans pumpkin
1 32 ounce box reduced-sodium chicken broth (I used vegetarian chicken broth)
1/2 cup half-and-half or light cream
1/2 cup water
3 tablespoons maple syrup
1 teaspoon pumpkin pie spice
1 recipe Spiced Croutons (see recipe below)
Celery leaves (optional)


1. In large saucepan cook carrots in hot butter over medium heat for 2 minutes; add onion, celery, and garlic. Cook 8 to 10 minutes or until vegetables are tender.
2. Stir in pumpkin, broth, half-and-half, water, maple syrup, and pumpkin pie spice. Heat through. Season with salt and pepper.
3. To serve, top soup with Spiced Croutons and celery leaves. Makes 8 side-dish servings.

Spiced Croutons
3 cups 1-inch bread cubes
2 teaspoons pumpkin pie spice
2 tablespoons butter

In a bowl toss bread cubes with pumpkin pie spice. In large skillet cook bread cubes in hot butter for 8 minutes or until toasted, turning occasionally.

per serving: 200 calories

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