This pumpkin cream soup with cinnamon croutons delivers restaurant-quality richness with just a blender and spices you already have in your cupboard. The secret lies in an unusual 1980s technique where sautéed onions are blended with broth before adding the pumpkin, creating a velvety base.
The scent of warm cinnamon mingling with butter always brings me straight back to Thanksgiving afternoon in 1985 at my grandmother's house. This soup was ladled into her cream-colored stoneware bowls, the kind with the tiny brown speckles, while cousins squeezed around the extra card table set up in the living room as the Macy's Thanksgiving Day Parade played on the TV.
The 1985 Kitchen
Back in 1985, home cooks were discovering the electric blender as more than just a milkshake maker. Cookbook authors finally started encouraging home cooks to use this countertop workhorse for creamy soups, and recipes like this one reflected that shift. The microwave had become a standard kitchen appliance, but most families still reached for their trusty stovetop and oven for serious cooking.
This was the era when canned pumpkin puree finally shook off its pie-only reputation. Libby's dominated grocery store shelves in those distinctive orange cans, and creative cooks started experimenting with savory applications. The addition of heavy cream to everyday soups signaled a growing comfort with richer, more indulgent home cooking after decades of low-fat trends.
Families gathered around dinner tables more regularly then, making soups like this one practical for weeknight meals that fed eight people without breaking the budget. The cinnamon croutons weren't just garnish but a clever way to use up bread before it went stale, transforming a simple soup into something company-worthy.
What Makes This Pumpkin Soup Outstanding
Cream of Pumpkin Soup with Cinnamon Croutons Recipe
Silky smooth cream of pumpkin soup made using a vintage 1985 blending technique that creates restaurant-quality texture. The sweet and savory cinnamon croutons add the perfect crunch to every spoonful.
- Total Time: 45 minutes
- Yield: 8 servings 1x
Ingredients
- 2 tablespoons butter or margarine
- 1 large onion, chopped (1 cup)
- 2 cans (13 3/4 ounces each) chicken broth
- 1 can (15 ounces or 1 pound) solid-pack pumpkin puree
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon black pepper
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons softened butter or margarine
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 4 slices whole-grain bread
Instructions
Make the Soup
- Sauté the onions: Heat the butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion and sauté until tender but not brown, about 10 minutes, stirring occasionally.​​
- Simmer with broth: Add 1 can of chicken broth to the sautéed onions. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes to blend the flavors.​​
- Blend the onion mixture: Carefully ladle the liquid and onion into the container of an electric blender or food processor. Cover and blend until the mixture is completely smooth, about 1 minute. Return the pureed mixture to the saucepan.​​
- Add remaining ingredients: Stir in the remaining can of chicken broth, pumpkin puree, salt, cinnamon, nutmeg, ginger, and black pepper. Mix until smooth and well combined.​​
- Heat with dairy: Bring the soup to a gentle simmer, then stir in the milk and heavy cream. Heat just to boiling, but do not boil. Reduce heat to low and keep warm.​​
- Taste and adjust: Sample the soup and add more seasonings if desired. Serve hot, garnished with cinnamon croutons.
Make the Cinnamon Croutons
- Prepare cinnamon butter: In a small bowl, blend the softened butter, brown sugar, and cinnamon together until smooth and well combined.​​
- Spread on bread: Spread the cinnamon butter mixture evenly on all 4 slices of whole-grain bread, coating the entire surface.​​
- Arrange and bake: Place the buttered bread slices in a single layer on a cookie sheet or rimmed baking sheet. Bake in a preheated hot oven at 400°F for 8 to 10 minutes, or until the toast is crisp and the topping is bubbly.​​
- Cut into pieces: Remove from the oven and let cool slightly. Cut the toasted bread into small triangles or squares. Top each bowl of soup with cinnamon croutons just before serving.​
Notes
- Blender Safety Tip: When blending hot liquids, fill the blender only halfway and hold the lid down with a kitchen towel to prevent splattering.​
- Immersion Blender Option:Â You can use an immersion blender directly in the pot after step 2 instead of transferring to a countertop blender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 282
- Sugar: 8g
- Sodium: 890mg
- Fat: 21g
- Saturated Fat: 13g
- Carbohydrates: 18g
- Fiber: 3g
- Cholesterol: 69mg
How to Make Perfect Cream of Pumpkin Soup
Recipe Variations
Frequently Asked Questions
Yes, roast about 2 pounds of fresh pumpkin or butternut squash until tender, then puree it before adding to the soup. Fresh pumpkin creates a slightly sweeter, more complex flavor but requires extra prep time. Make sure to remove all seeds and strings before roasting.
Whole-grain bread creates the most flavorful croutons with a hearty texture, but white bread or sourdough also works beautifully. Day-old bread actually works better than fresh since it absorbs the cinnamon butter mixture without getting soggy. Cut the bread into uniform pieces so they bake evenly.
Replace the chicken broth with vegetable broth for a completely vegetarian version. The flavor will be slightly lighter but still delicious, especially if you use a high-quality vegetable stock. Add an extra pinch of salt since vegetable broth tends to be less flavorful than chicken.
Canned pumpkin varies significantly in flavor between brands, so you may need to adjust the seasonings. Try adding more salt first, then taste again before increasing the spices. A small pinch of brown sugar can also help if your pumpkin lacks natural sweetness.
Add the cinnamon croutons right before serving rather than letting them sit in the hot soup. The sugar coating helps them stay crispy longer, but they'll eventually soften. Store extra croutons separately and top each bowl individually.
Half and half, whole milk, or coconut milk all work as lighter alternatives to heavy cream. The soup will be thinner and less rich, but still creamy and delicious. For the richest result without cream, add 2 tablespoons of butter at the end.
Yes, substitute 1 teaspoon of pumpkin pie spice for the cinnamon, nutmeg, ginger, and pepper. The flavor will be slightly different since pie spice includes allspice and cloves. Taste and adjust if needed, adding a pinch of black pepper separately.
This recipe makes 8 generous servings, perfect for family dinners or casual entertaining. Double the recipe easily if you're feeding a larger group. The soup reheats beautifully, so you can make it a day ahead for parties.
What fall memory does a bowl of pumpkin soup bring back for you? Was it a family tradition or something you discovered on your own? If you make this cream of pumpkin soup with cinnamon croutons, please leave a rating and review!
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