Cream of Pumpkin Soup

Ingredients

• 3 tablespoons butter, softened
• 1 tablespoon brown sugar
• 0.25 teaspoon ground cinnamon
• 4 slices whole wheat bread
• 2 tablespoons butter, melted
• 1 cup chopped onion
• 2 (14.5 ounce) cans chicken broth
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon salt
• 0.25 teaspoon ground cinnamon
• 0.125 teaspoon ground ginger
• 0.125 teaspoon ground black pepper
• 1 cup heavy whipping cream

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Combine 3 tablespoons softened butter, brown sugar, and ¼ teaspoon cinnamon in a small bowl; spread over 1 side each bread slice. Place bread slices, buttered-sides up, on a baking sheet.
3. Bake in the preheated oven until bread is crisp and topping is bubbly, 8 to 10 minutes. Cut each bread slice into 8 small triangles or squares. Set croutons aside.
4. Melt 2 tablespoons butter in a medium saucepan. Add onion; cook until tender. Stir in 1 can broth; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
5. Fill blender or the bowl of a food processor halfway with broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a saucepan. Repeat with remaining broth mixture.
6. Stir remaining 1 can broth, pumpkin purée, salt, ¼ teaspoon cinnamon, ginger, and black pepper into puréed broth mixture; bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
7. Stir in cream and heat through; do not boil. Divide soup among serving bowls; top with croutons.