AUTUMN HARVEST PUMPKIN SOUP

Ingredients

3 tlbs Margarine, softend
1 tlbs Brown sugar
¼ tsp ground cinnamon
4 slices wheat bread
1 cup Onion (chopped)
2 tlbs Butter, melted
15 oz chicken broth
15 oz pumpkin puree
¼ tsp ground cinnamon
1/8 tsp ginger
1/8 tsp ground black pepper
1 cup heavy whipping cream

Directions

TO DO:
1 )Preheat oven to 400 degrees. Combine 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 in to 8 small triangles or
squares. Set to the side.
2 )Saute onion in butter in a medium saucepan
until tender. Add 8oz of chicken broth, stir

well. Bring to a boil; cover, reduce heat, and
simmer 15 minutes.
3 )Transfer broth mixture into the container of
a blender or processor. Process until smooth.
4 )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.
5 )Stir in whipping cream and heat through. Do
not boil. Ladle into individual soup bowls.
Top each serving with Cinnamon Croutons.

(6 portions)
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