Pumpkin Soup with Spiced Croutons
Recipe from
Better Homes and Gardens
In just half an hour this vegetable soup recipe can be ready to warm you up. Make an extra batch of the spiced croutons for snacking.
Servings:
Makes 8 side-dish servings.
Total Time:
30 mins
Ingredients
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2 mediumcarrots, slicedsee savings
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2 Tbsp.buttersee savings
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1 mediumonion, finely choppedsee savings
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1 stalkcelery, finely choppedsee savings
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1 clovegarlic, mincedsee savings
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2 15-oz. canspumpkinsee savings
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1 32-oz. boxreduced-sodium chicken brothsee savings
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1/2 cuphalf-and-half or light creamsee savings
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1/2 cupwatersee savings
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3 Tbsp.maple syrupsee savings
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1 tsp.pumpkin pie spicesee savings
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1 recipeSpiced Croutons, recipe belowsee savings
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Celery leaves (optional)see savings
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Directions
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
In bowl toss 3 cups 1-inch bread cubes with 2 teaspoons pumpkin pie spice. In large skillet cook bread cubes in 2 tablespoons hot butter 8 minutes or until toasted, turning occasionally.
Nutrition information
Per serving: Calories 200, Total Fat 9 g, Saturated Fat 5 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 21 mg, Sodium 590 mg, Carbohydrate 28 g, Total Sugar 11 g, Fiber 4 g, Protein 5 g. Daily Values: Vitamin C 12%, Calcium 9%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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