Review of last recipe  (photo above) - It was almost a keeper ... it didn't puff up at all, and I would have wanted the consistency to be creamier.  It was too dense.

TODAY'S RECIPE - CREAM OF PUMPKIN SOUP WITH CINNAMON
                                                 CROUTONS
Not exactly what I want to make in the middle of summer, but such is life since I insist in plowing through the recipes in my file in a particular order.  It does sound yummy.

Serves 8

2 tbsp butter
1 large onion (about 1 cup), chopped
2 cans chicken broth (13 3/4 oz each)
1 can solid pack pumpkin (1 lb)
1 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp pepper
2 cups milk
1 cup heavy cream (will be substituting half and half)
cinnamon croutons (recipe below)

Heat butter in large saucepan.  Add onion and saute until tender but not brown, about 10 minutes.  Add 1 can chicken broth and bring to a boil, cover.  Lower heat and simmer for 15 minutes.

Ladle some of the liquid and onion into blender or food processor and blend until smooth.  Return to the saucepan.

Add remaining chicken broth, pumpkin, salt, cinnamon, nutmeg, ginger and pepper.  Stir until smooth.  Bring to a boil, cover. Lower heat and simmer for 10 minutes, stirring often.

Stir in milk and cream and heat just to boiling, but do not boil  Taste for seasonings and add more if you wish.  Garnish with cinnamon croutons.

Cinnamon croutons:
Blend 3 tbsp softened butter with 1 tbsp brown sugar and 1/4 tsp ground cinnamon in a small bowl.  Spread on 4 slices whole-grain bread.  Place in single layer on cookie sheet and bake in 400 degree preheated oven for 8-10 minutes or until toast is crisp and topping is bubbly.  Cut into small triangles or squares.