Wow, is this good!! I love good, hearty soups and this hit the spot. I did things a little different. I combined about 3/4 of a stick of butter with cinnamon, nutmeg, honey and brown sugar. I buttered both sides of the bread and cooked it on one side for about 10 minutes, flipped them, turned off the oven and let them sit in there while I made the soup. (I only did a thin layer of this butter mixture on the bread; I have a lot leftover for toast!) I sauteed the onions with just a fistful of brown sugar (maybe a loose 1/4 cup or less) with the one cup of broth (I used vegetable). It gave the onions a very light but flavorful sweetness. After blending it, I returned it to the deep pan I used, and added about 15-17 ounces of canned pumpkin, 2 more cups of broth, generous shakings of cinnamon, nutmeg and ginger, pinch of salt, few shakes of pepper, another ~1/4 cup of brown sugar, some drizzles of maple syrup and let that cook accordingly. Then I swirled in maybe 1/3 cup of cream, because it was already really thick. It turned out great! The croutons are
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