Cream Of Pumpkin Soup With Croutons

• 5 tbsp butter
• 3 slices bread, crust removed and cut into cubes
• 1 None small onion, peeled and finely diced
• 3/4 lb pumpkin flesh, diced
• 3 cups chicken stock
• 1 cup heavy cream + 4 tbsp
• 1 pinch cinnamon

1. Preheat oven to 300u0b0F. Heat butter in a pan, add bread cubes and toss. Spread on a baking tray lined with parchment paper and bake for 12-15 mins until golden. Drain on paper towels.
2. Heat butter in a saucepan and saute onion. Add pumpkin and 3/4 cup chicken stock. Bring to a boil then cover and simmer for 15 mins over medium heat. Add 1 cup cream and simmer for 10 mins. Puree until smooth. Add remaining stock then reheat gently. Puree again then pass through a fine mesh strainer. Season and add cinnamon.
3. To serve, whip 4 tbsp cream until stiff. Distribute soup between serving bowls then garnish with whipped cream and croutons.

butter, bread, onion, pumpkin flesh, chicken stock, heavy cream , cinnamon

Taken from recipes-plus.com/api/v2.0/recipes/18533 (may not work)