You will want to make extra cinnamon croutons when you make this soup. They are great little snacks while the soup is cooking. The creamy pumpkin is accented with a bit of maple syrup and honey for the perfect sweetness.

Photo by Andrew Barton

Pumpkin Soup with Cinnamon Croutons
From Restaurants of the Ozarks cookbook

4 cups heavy cream
1/4 cup honey
1/2 cup maple syrup
1 pinch of cloves, ground
1 cup canned pumpkin
1/2 cup brown sugar
1 pinch cinnamon

1 tablespoon butter
1 tablespoon maple syrup
1 pinch cinnamon
1 tablespoon brown sugar
5 pieces white bread

Bring all soup ingredients to a boil over medium heat. Simmer until the soup thickens.
For croutons, melt butter and mix with syrup, cinnamon, and sugar.
Toss cut bread in mixture and bake in 350° oven for about 10 minutes until crisp.

Serves 4