Pumpkin Soup with Cinnamon Sugar Croutons & Gooseberry Patch Cookbook Giveaway!

 

Ingredients:

• 1 lb sweet potatoes, halved lengthwise
• 1 tbsp butter
• 2 shallots, sliced
• 4 cloves garlic, pressed
• 6 cups vegetable broth
• 15 oz can pumpkin
• 1 tsp ground ginger
• 1/4 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 1 tsp salt, plus more to taste
• 1/2 cup evaporated milk
• 3 tbsp honey
• pepper, to taste
• Garnish: low fat sour cream

• 1 tbsp olive oil
• 1-2 tbsp cinnamon sugar
• 2-3 slices bread

Directions:

1. Spray sweet potatoes on both sides with non stick vegetable spray.
2. Place on a baking sheet, cut-side down and bake for 350 degrees for one hour or until fork tender.
3.  When cool enough to handle, scoop out potato pulp and set aside, discard skins.
4. Melt butter in a large Dutch oven over medium high heat.
5. Add shallots and garlic; saute until shallots are translucent and garlic is golden. 
6. Add sweet potatoes to mixture in Dutch oven, breaking up potatoes as you stir.
7. Add broth; whisk to combine.
8. Whisk in pumpkin, spices, and salt.
9. Bring to a simmer and simmer uncovered over medium-low for 15 minutes, whisking occasionally to prevent scorching. Reduce heat to low.
10. With a stick blender, or transferring soup to a blender, process soup until smooth.
11. Stir in milk and honey; simmer over low heat for 5 more minutes.
12. Season with salt and pepper. 
13. Serve garnished with a dollop of sour cream and croutons.

1. Using a small cookie cutter, cut bread into soup croutons (I used a pumpkin shape cutter).
2. Brush croutons with olive oil and dip in cinnamon sugar.
3. Bake at 200 degrees for about 10 minutes, until croutons are golden.