Karins Creamy Pumpkin Soup Recipes

CREAM OF PUMPKIN SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
• Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
• Transfer broth mixture into the container of a blender or processor. Process until smooth.
• Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
• Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

KARIN'S CREAMY PUMPKIN SOUP

Steps:

• Peel, seed and dice the pumpkin.
• Saute the onion and garlic in a deep pan.
• Add the diced pumpkin and cook with the garlic and onions for 3-4 minutes.
• Add Chicken stock and bring to the boil.
• Reduce the heat, and add Bay leaves.
• Cover and cook gently for 15-20 minutes, or until the pumpkin is soft.
• Remove from the heat and using a blender, puree the soup.
• Return to a clean pan and stir in the hot milk, nutmeg, and salt and pepper to taste.
• Beat the egg YOLKS and cream together.
• Take 1 cup of hot soup, and a drop at a time, stir into the beaten egg yolks and cream.
• Pour it back into the soup and heat.
• Do NOT boil.
• Cut the 2 tablespoons of butter into small pieces, and stir into the soup.
• Serve piping hot!
• and garnish with a small'swirl' of cream, and sprinkle with finely chopped sring onions (and/or parsley).
• YUUUUUUUMM!
• Enjoy!