Nick's Pumpkin Cream Soup

Nick's Pumpkin Cream Soup: Submitted by: Nicolas Zouein | Date Added: 18 Jun 2015 Ingredients:

"A nice soup combines ingredients of many recipes altogether.", Servings: 8

Ingredients
2 TBS olive oil
1 TBS butter
1 chopped onion
3 Garlic cloves chopped in halves
1 kilo cubed fresh pumpkin
1 liter water
2 chicken bouillon cubes (1 maggie and 1 knorr)
2 cm piece of ginger
1/4 ts ground cinnamon
1/4 ts ground black pepper
1/2 ts dried thyme
1/4 cup heavy whipping cream
salt to taste (1 ts)
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Spicy Version:
4 ts curry powder
cayenne pepper to taste
1 ts ground coriander
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Cinnamon Croutons:
1 TBS brown sugar
1/4 ts ground cinnamon
4 slices whole wheat bread

Cooking Instructions:

1. Heat olive oil and butter in a large saucepan, then gently cook the onion and garlic for 5 mins, until soft but not colored.
2. Add the pumpkin and cook for additional 6 or 7 min.
3. Add the water, chicken cubes and ginger, cover and simmer for like 40 min till pumpkin is very tender.
4. Take off fire, remove the ginger and throw away and transfer the mixture into the container of a blender or processor, process until smooth.
5. Return to sauce pan, add cinnamon, black pepper, thyme and creme, simmer on low for like 10 min till you get it to the right consistency , avoid boiling it at this stage.
7. At the end add salt to taste
8. Mix gently and serve with Cinnamon Croutons.
9. ================================

Cinnamon Croutons Instructions:

10. Preheat oven to 400 degrees F(200 degrees C). Combine 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.

Footnotes
Serve with "Cinnamon Croutons".