Pumpkin Soup with Cinnamon Sugar Croutons

Pumpkin Soup with Cinnamon and Sugar Croutons

1 cup chopped onion
2 tbs. butter melted
2 cans (14.5 oz each) chicken broth
1 can (15 oz.) pumpkin puree (Not pumpkin pie filling!)
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground black pepper
1/2 tsp. curry powder
1/2 tsp. ground cardamom
1 cup heavy whipping cream

Saute the onion in the butter until tender then add 1 can of chicken broth. Bring to a boil, cover and reduce - simmering for 15 min. Transfer broth to a blender and process until smooth. Pour back in the pot and add the other can of broth, pumpkin, and spices. simmer for 10 minutes. Stir in cream and warm through. (Do not boil after adding the cream)

Croutons
3 tbs. butter softened
1 tbs. brown sugar
1/4 tsp. cinnamon
4 slices whole wheat bread

Lay slices of bread on a cookie sheet. Butter front and back of each slice and sprinkle with the sugar and cinnamon mixture. Place under the broiler until toasted. Flip and toast the other side. Cut into small squares.