Cream of Pumpkin Soup with Cinnamon Croutons

This is a lovely soup. Fragrant and creamy, it's great as an appetizer before a meal, or as the main meal. I've run out of cream and milk, and used a can of evaporated milk. It works well.

Thank you Tweeky. This was a wonderful soup and hit the spot on this cold autumn night. I added a touch of curry powder which gave it a kick. Like Domestic Goddess I too cut back a bit on the onion. It is a keeper for sure.

Tweeky, this soup was sooo delish!! I made this soup for todays lunch, but I also tweeked the recipe. I only added a 1/2 cup of the chopped onion, (which I thought was the right amount for this recipe) as I didn't want the onion to over power the taste of the soup, plus when I sauteed the onion in butter, I only cooked it for 3 minutes over a medium-low heat. I only added 3 cups of the broth, as the recipe states to add 2-(13 and 3/4 ounces) which equals about 3 cups. When it came to adding the milk, I only added 1 cup, as I thought it was the right consistency. I think adding 2 cups would of made the soup a bit too runny, plus I think it would of diluted the taste of the spices. I loved the taste of the toasted Cinnamon Croutons, which only took 8 minutes to bake in the oven. Afterwards I cut each toasted bread into 4 squares, so we could dip each piece into the soup. When it came to making the croutons, I used a 12 grain bread which I purchased at Aldi's. It tasted great, and was half the price of those other whole grain breads. Since I didn't add the 2 cups of milk to this recipe, I would say this soup makes about 6 servings. The only other thing I would change about this recipe is, to make twice the amount of the Cinnamon Croutons; especially if your serving this soup to 6 people at once, otherwise you won't have enough bread to go around. Thank you Tweeky for posting this recipe. My husband and I really enjoyed this soup.

I wanted to make a butternut squash soup for this Thanksgiving and Tweeky's recipe, tho it was for pumpkin soup sounded like the best, so, I substituted 2 cups fresh butternut squash and followed the above instructions. (For the butternut squash, boil chunks of it in water until tender; drain and then puree in a Cuisinart until smooth). I did add more ginger - a personal preference - as well. Another great thing about this recipe is you can easily make it a day or two ahead; just don't add the cream until the day it's served. On Thanksgiving I heated the soup and then added the cream (I used only half and half as that's what I had) until the texture of the soup was just right. We had NO LEFTOVERS!!! DARN!! Thanks again, Tweeky!

This soup was fabulous!! I did need to add more salt and a few shakes of onion powder (the onion I used was probably not big enough) but it got rave reviews from the crowd.