Yield: 8 servings
Prep Time: 25 min
Cook Time: 40 min
4 green onions and tops, sliced
1 medium onion, sliced
2 medium carrots, peeled and sliced
4 Tablespoons salted butter, melted, divided
One 29-ounce can of pure (unsweetened) pumpkin
5 cups chicken (or vegetable) broth
salt to taste
1/2 teaspoon garlic powder
2 Tablespoons all-purpose flour
1 cup heavy whipping cream
1 cup homemade croutons (see *Tips below)
1. In a large saucepan, sauté all of the onions and carrots in 3 tablespoons butter until soft. Add pumpkin and broth and blend well. Add salt to taste and garlic powder; simmer about 25 minutes.
2. In a small bowl, mix flour and 1 tablespoon butter; stir into soup. Bring to a boil. Remove from heat and purée in a blender. Stir in cream. Pour soup back into the saucepan.
3. Return soup to heat and bring to a boil.
4. If served hot, serve immediately. If served cold, refrigerate until thoroughly chilled. Top with a sprinkle of croutons.
To make homemade croutons: Preheat oven to 350[dg]F. In a medium bowl, toss 2 cups of bread chunks with 2 tablespoons salted butter 1/2 teaspoon garlic powder and 1/4 teaspoon Italian seasoning. Spread onto a rimmed baking sheet. Sprinkle with 2 tablespoons finely grated Parmesan. Bake for 15 minutes. Let cool at room temperature.