Pumpkin Soup With Cinnamon Croutons

• 1 large onion, chopped
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon pepper
• 2 cups 2% milk
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup half-and-half cream
• 3 cups cubed French bread
• 3 tablespoons butter, melted
• 1 teaspoon brown sugar
• 1/8 teaspoon ground cinnamon

1. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in 1 can broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Cool slightly. Transfer mixture to a blender; cover and process until smooth. Return to the pan. Stir in the milk, pumpkin, cream and remaining broth; heat through.
3. For croutons, place bread cubes in a greased 15x10x1-in. baking pan. Bake at 425u0b0 for 5-8 minutes or until toasted. Combine the butter, brown sugar and cinnamon; drizzle over croutons and toss to coat. Bake 3-5 minutes longer or until golden brown. Serve with soup.

onion, olive oil, garlic, chicken broth, salt, ground cinnamon, ground nutmeg, ground ginger, pepper, milk, solidpack pumpkin, cream, bread, butter, brown sugar, ground cinnamon

Taken from www.tasteofhome.com/recipes/pumpkin-soup-with-cinnamon-croutons/ (may not work)