Pumpkin Soup with Cinnamon Croutons

Pumpkin Soup



  • 1 large cans Pumpkin
  • 1 qt. Chicken Stock
  • 1 medium Shallot
  • 1 tsp olive oil
  • 1 heaping tsp chopped Garlic
  • 1 tsp. ground Ginger
  • 1 Tsp allspice
  • 1 Tsp nutmeg
  • 1 heaping tsp. Brown Sugar
  • ½ tsp. ground Cinnamon
  • 2 cups Whipping (heavy) Cream
  • ½ cup White Wine
  • Sea Salt, to taste
  • Fresh Cracked Peppercorn medley, to taste
  • ¼ Cup roux
  • 1 loaf Cinnamon Swirl bread – without raisins

Roux Ingredients:

  • ½ stick butter
  • ½ cup flour

In a 1.5 quart sauce pan make the roux. Add butter and melt on medium heat. When butter is melted add the flour stir until combined and makes a paste. Turn heat off and set aside.

Croutons Procedure:

Cut off crusts and cut into small 1” squares place on a baking sheet and bake at 350 for 6 minutes.


In the 8” skillet sauté in olive oil the garlic and shallots for 2 minutes. In the 4 quart sauce pan add the pumpkin, chicken stock and heavy cream cook on medium heat for 12 minutes until you bring it  to a low simmer. Add the sautéed shallots and garlic along with the spices, wine and the roux; simmer for 5 more minutes. Taste and add Salt & Pepper to taste.