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September 29, 2014

Mangia Monday: Spicy Pumpkin Soup with Cinnamon Croutons

By sdwedding

As Fall gets kicked into full swing, we know that you all are just dying for a dish with some autumn flare (and we’re not talking about a Pumpkin Spice Latte).  Culinary Concepts created a tasty recipe for Spicy Pumpkin Soup with Cinnamon Croutons to fill your bellies on these cooler days.  With a thick and creamy texture, this seasonal recipe is perfect for this time of year and would be followed well with some traditional pumpkin pie.


2 tbsp brown sugar
15 oz can pumpkin puree
2 cans unsalted chicken broth
1 cup chopped onion
5 tbsp softened butter
¼ tsp ground cinnamon
4 slices whole wheat bread
¼ tsp cinnamon
½ tsp salt
½ tsp pumpkin pie spice
1 cup heavy whipping cream
⅛ tsp ground black pepper
Handful cilantro leaves
½ teaspoon ground ginger
  1. Preheat the oven to 400 degrees F.
  2. Mix together the cinnamon, half the sugar, and the butter and spread it evenly across each slice of bread, and toast, buttered side up, for about 8 minutes. Cut the bread slices into small squares or triangles.
  3. Sauté the onion in the rest of the butter until tender, then add half the chicken broth. Stir well, bring to a boil, then turn heat down and simmer, covered, for about 15 minutes.
  4. Add the other can of broth, the salt, cinnamon, pumpkin pie spice, pumpkin puree, pepper, the rest of the sugar and the ginger.  Stir well and bring to a boil.
  5. Cover, turn the heat down, and simmer for about 10 minutes, stirring constantly.
  6. Stir in the cream and warm it through without boiling.
  7. Garnish with croutons and cilantro leaves.
PHOTO CREDIT: Culinary Concepts