** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. saucepan until tender. Add 1 can chicken broth; stir well.
3. Bring to a boil; cover, reduce heat, and simmer 15 minutes Pour broth mixture into container of blender and process til smooth.
4. Return mixture to saucepan. Add remaining can of broth, pumpkin, and next 4 ingredients; stir well.
5. Bring to a boil; cover, reduce heat, and simmer 10 minutes.
6. Stir occasionally. Stir in cream, and cook until thoroughly heated (do not boil).
7. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
8. Yield: 6 cups FOR CINNAMON CROUTONS: Combine butter, brown sugar, and cinnamon; stir well.
9. Spread butter mixture evenly over one side of bread slices.
10. Place bread, buttered side up, on a baking sheet.
11. Bake at 400 for 8-10 minutes or until bread is crisp and topping is bubbly.
12. Cut each slice of bread into 8 small triangles or squares.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, MSG, Poultry, Natural Sweeteners, Onion allergies.
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