Pumpkin Soup with Giant Cinnamon Croutons
Perfect for all or anytime of the year this soup can be used with pumpkin or any winter squash.
Ingredients
1 medium onion
3 carrots
3 celery sticks
3-4 garlic cloves
4 cups pumpkin puree
8 cups chicken stock (can use vegetable stock)
1 cup cream
4-6 cinnamon bread slices
Roasted Pumpkin Seeds
Olive oil
Salt and pepper to taste
Instructions
1
Slice the cinnamon bread in half and toast them either in the oven or a toaster. Set aside when toasted.
2
Uniformly chop the onion, carrots and celery stick into even pieces. Place them in a food processor and pulse to chop them all up.
3
Heat a large pot on the stove and add enough olive oil to lightly coat the bottom of the pan.
4
Add the chopped onion mixture to the hot pot and sauté the mixture for about 3 minutes.
5
Add the pumpkin puree (can also use cooked pumpkin or squash) along with the chicken stock. Bring to a boil and reduce to a simmer. Simmer the soup for about 10 minutes or until the vegetable are tender.
6
Using an immersion blender, puree the soup until blended. Stir in the cream and serve with the giant cinnamon croutons. Enjoy
