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Pumpkin Soup

Pumpkin Soup

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Creamy, smooth, and full of flavor. (image by Flickr user MarkyBon)MORE+LESS-


tablespoons margarine, softened


teaspoon ground cinnamon


slices bread (whole wheat if possible)


tablespoons butter, melted

3 2/3

cups Progresso™ chicken broth (from a 32-oz. carton)


can (15 ounce) pumpkin puree


teaspoon ground cinnamon


teaspoon ground ginger


teaspoon ground black pepper


cup heavy whipping cream

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  • 1

    Preheat oven to 400° F(200°C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.

  • 2

    Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

  • 3

    Transfer broth mixture into the container of a blender or processor. Process until smooth.

  • 4

    Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.

  • 5

    Stir in whipping cream and heat through but do not boil! Ladle into individual soup bowls and top each with cinnamon croutons.

No nutrition information available for this recipe

Watch the video: HEALTHY SIMPLE PUMPKIN SOUP RECIPE FOR WEIGHT LOSS Only 3 Main Ingredients Mama Wong


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