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Ingredients
- 1 Tbs. butter
- 1 large onion, chopped
- 2 (14 1/2-oz.) cans chicken broth, divided
- 1 (16-oz.) can pumpkin
- 1 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground ginger
- 1/8 tsp. pepper
- 1 1/2 c. milk
- 1 c. half and half
- Bourbon croutons (recipe below)
Details
Servings 7
Preparation time 25mins
Cooking time 85mins
Preparation
Step 1
Melt butter in large cooker over medium-high heat; add onion and cook, stirring constantly, until tender. Add 1 can chicken broth; bring mixture to a boil over medium heat. Cover, reduce heat, and simmer 15 minutes.
Pour into blender container; process until smooth. Return to pan and stir in remaining can of broth, pumpkin, and next 5 ingredients. Bring to a boil over medium heat. Cover, reduce heat, and simmer 10 minutes. Add milk and half and half; cook over low heat, stirring constantly, until thoroughly heated. Serve with Bourbon Croutons.
Bourbon Croutons:
(Yield: 2 1/2 c.)
1/3 c. butter, softened
2 Tbs. brown sugar
2 Tbs. bourbon
8 slices white sandwich bread
Combine butter and brown sugar; gradually add bourbon and set aside.
Remove crusts from bread. Spread half of mixture on one side of bread slices; cut into 1 1/2-inch triangles, and place, buttered side up, on baking sheet. Bake at 300º for 15 minutes. Turn triangles over, and spread with remaining butter mixture. Bake an additional 10-15 minutes or until golden.
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