Pumpkin Soup with Spiced Croutons

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.



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Servings: 8
Yield: 8 side-dish servings
Total Time: 30 mins
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Ingredients
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    2   medium 
    carrots, sliced
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    2   tablespoons 
    butter
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    1   medium 
    onion, finely chopped
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    1   stalk 
    celery, finely chopped
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    1   
    clove garlic, minced
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    2  15  ounce cans 
    pumpkin
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    1  32  ounce carton 
    reduced-sodium chicken broth
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    1/2  cup 
    half-and-half or light cream
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    1/2  cup 
    water
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    3   tablespoons 
    maple syrup
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    1   teaspoon 
    pumpkin pie spice
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    Salt
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    Ground black pepper
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    Spiced Croutons
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    Celery leaves (optional)
Spiced Croutons
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    3   cups 
    1-inch bread cubes
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    2   teaspoons 
    pumpkin pie spice
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    2   tablespoons 
    butter


Directions
1.
In a large saucepan cook carrots in hot butter over medium heat for 2 minutes. Add onion, celery, and garlic; cook for 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 to taste with salt and pepper.
3.
To serve, top soup with Spiced Croutons and celery leaves.
Spiced Croutons
1.
In a bowl toss bread cubes with pumpkin pie spice. In a large skillet cook bread cubes in hot butter for 8 minutes or until toasted, turning occasionally.

Nutrition information
Per Serving: cal. (kcal) 200, Fat, total (g) 9, chol. (mg) 21, sat. fat (g) 5, carb. (g) 28, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 11, pro. (g) 5, vit. A (IU) 18804.42, vit. C (mg) 7.09, Thiamin (mg) 0.13, Riboflavin (mg) 0.17, Niacin (mg) 2.57, Pyridoxine (Vit. B6) (mg) 0.14, Folate (g) 40.32, Cobalamin (Vit. B12) (g) 0.06, sodium (mg) 590, Potassium (mg) 363, calcium (mg) 90.87, iron (mg) 2.52, Percent Daily Values are based on a 2,000 calorie diet
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