Pumpkin Soup with Spiced Croutons

By JenHall

this was very good - didn't make the croutons

Ingredients

• 2 medium carrots, sliced
• 2 Tbsp. butter
• 1 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 1 clove garlic, minced
• 2 15-oz. cans pumpkin
• 1 32-oz. box reduced-sodium chicken broth
• 1/2 cup half-and-half or light cream
• 1/2 cup water
• 3 Tbsp. maple syrup
• 1 tsp. pumpkin pie spice
• 1 Recipe Spiced Croutons, recipe below
• Celery leaves (optional)

Preparation

Step 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.

Stir in pumpkin, broth, half-and-half, water, maple syrup, and pumpkin pie spice. Heat through. Season with salt and pepper.

To serve, top soup with Spiced Croutons and celery leaves. Makes 8 side-dish servings.

Spiced Croutons:
n 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 Facts
Calories 200, Total Fat (g) 9, Saturated Fat (g) 5, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 1, Cholesterol (mg) 21, Sodium (mg) 590, Carbohydrate (g) 28, Total Sugar (g) 11, Fiber (g) 4, Protein (g) 5, Vitamin C (DV%) 12, Calcium (DV%) 9, Iron (DV%) 14, Percent Daily Values are based on a 2,000 calorie di