Recipe - Cream Of Pumpkin Soup With Cinnamon Croutons

1 cup Onion; chopped
2 tablespoon Butter; melted
2 cn Chicken broth; diluted
16 ounce Can mashed pumpkin; cooked
1 teaspoon Salt
One fourth teaspoon Ground cinnamon
1/8 teaspoon Ground ginger
1/8 teaspoon Pepper
1 cup Whipping cream

CINNAMON CROUTONS
3 tablespoon Butter; softened
1 tablespoon Brown sugar
One fourth teaspoon Ground cinnamon
4 Slices whole wheat bread

Saute onion in butter in a med. saucepan until tender. Add 1 can chicken
broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 min.
Pour broth mixture into container of blender and process til smooth. Return
mixture to saucepan. Add remaining can of broth, pumpkin, and next 4
ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 10
minutes. Stir occasionally. Stir in cream, and cook until thoroughly heated
(do not boil). Ladle into individual soup bowls. Top each serving with
Cinnamon Croutons. Yield: 6 cups FOR CINNAMON CROUTONS: Combine butter,
brown sugar, and cinnamon; stir well. Spread butter mixture evenly over one
side of bread slices. Place bread, buttered side up, on a baking sheet.
Bake at 400 for 810 min. or until bread is crisp and topping is bubbly.
Cut each slice of bread into 8 small triangles or squares. Yield: 32
croutons.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini