Cinnamon Spiced Pumpkin Soup Recipes

Steps:

• Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.
• For the Spinach, Pear and Pancetta Salad: Saute pancetta in skillet over medium heat until crisp. Drain on paper towels. Pour all but 1 tablespoon of the drippings out. Add shallots and cook until soft. Add vinegar, mustard and thyme; whisk to blend. Add oil and whisk to blend. Season with salt and pepper. Keep warm. Combine spinach, pears, red onion and pancetta in a large bowl. Toss with enough dressing to coat.

Steps:

• Cook pumpkin in medium saucepan, covered, in 1 inch of simmering water until tender, about 15 minutes. Drain well.
• Process pumpkin and half and half in food processor or blender.
• Return to saucepan. Stir in brown sugar and spices and heat to just boiling.
• Reduce heat and simmer, uncovered, for 5 minutes. Pour soup into bowls and sprinkle with chives.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
• Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
• Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.
• Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.

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.

Steps:

• Heat olive oil in a large stock pot over medium-high heat. Add onion and saute until onion is translucent, about 3 minutes. Add the apple, garlic, ginger, and thyme and saute until garlic and ginger are fragrant, about 30 seconds. Stir in salt, pepper, cinnamon, cloves. Pour in Swanson® Unsalted Chicken Broth and pumpkin puree; mix thoroughly. Bring to a boil. Reduce heat and gently simmer until flavors have blended and apples are very soft, 30 minutes.
• Remove pot from heat. Puree the soup with an immersion blender until soup is smooth. Return pot to stove; bring soup back to a boil. Reduce heat to simmer for an additional 30 minutes.
• Remove pot from heat; stir in cream. Serve with your choice of garnishes including crumbled bacon, chopped green onions, sour cream, seasoned croutons.

Steps:

• Heat butter in large saucepan or dutch oven; add onion; saute until tender but not brown, about 10 minutes.
• Add 1 can chicken broth; bring to boiling; cover; lower heat; simmer 15 minutes.
• Ladle liquid and onion into container of electric blender; cover.
• Blend until mixture is smooth, about 1 minute.
• Return to saucepan.
• Add remaining chicken broth, pumpkin, salt, cinnamon, nutmeg, ginger and pepper.
• Stir until smooth.
• Bring to boiling; cover.
• Lower heat; simmer 10 minutes, stirring often.
• Stir in milk and cream; heat just to boiling, but do not boil.
• Taste for seasonings.
• Garnish with cinnamon croutons.
• CINNAMON CROUTONS: Blend 3 Tbls.
• softened butter or margarine with 1 Tbls.
• brown sugar and 1/4 Tsp.
• ground cinnamon in small bowl.
• Spread on the 4 slices of bread.
• Place in single layer on cookie sheet.
• Bake in preheated 400 degree oven for 8 to 10 minutes or until toast is crisp and topping is bubbly.
• Cut into small triangles or squares.