Pumpkin Pie Soup

Pumpkin Soup with Spiced Croutons
* Adapted from Better Homes & Gardens, Feb. 2009*

2 medium carrots, sliced
2 Tbsp. butter/oil
1 medium onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
30 oz of pumpkin puree
32 oz of veggie stock/broth
1/2 cup half and half or light cream
3 Tbsp. maple syrup (I used a dash more)
1 tsp. pumpkin spice (nutmeg, cinnamon, ginger)
1 recipe for spiced croutons, see below
Salt and pepper to taste

1) In large saucepan, cook carrots in hot butter over medium heat for 2 minutes; add onion, celery and garlic. Cook for 10 minutes or so until tender.

2) Stir pumpkin, broth, cream, syrup and spices in. Heat through. Season with salt and pepper.

3) To serve, top soup with croutons.


Serves 8.


Spiced croutons: In a bowl, toss 3 cups 1 inch bread cubes with 2 teaspoons pumpkin pie spice. In a large skillet, cook bread cubes in 2 Tbsp butter/oil for 8 minutes or until toasted, turning occasionally.