Here's a recipe I have in my collection. Good luck!
Cream of Pumkin Soup with cinnamon croutons
3 Tablespoons butter, softened
1 Tablespoon brown sugar
¼ teaspoon cinnamon
4 slices whole wheat bread
1 cup onion, chopped
2 Tablespoons butter, melted
2 (14.5 oz) cans chicken broth
1 (15 oz) can pumpkin puree
1 teaspoon salt
¼ teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream
1. Preheat oven to 400° F. 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.
2. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
3. Transfer broth mixture into the container of a blender or processor. Process until smooth.
4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
5. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
