Cinnamon Toasters Spiced Pumpkin Soup With Crouton Toppers by Helen Fields, Springtown, TX
Posted by Team Malt-O-Meal on January 9th 2009 in State Fair Recipes 2008
Heat garnish with croutons
Crouton ingredients:
- 2 tsp extra virgin olive oil
- ¼ tsp salt
- ½ tsp caribbean jerk seasoning
- ½ cup Malt-O-Meal Cinnamon Toasters cereal
Soup ingredients:
- 2 tbsp salter butter
- ¾ cup finely chopped onion
- 1 clove garlic, minced
- ½ cup Malt-O-Meal Cinnamon Toasters, processed into fine crumbs
- ½ tsp salt
- 1 bay leaf
- 2 cups pumpkin puree (canned, fresh, or a combination)
- 3 cups chicken broth
- ½ tsp curry powder
- ¼ tsp freshly grated nutmeg
- 1 tsp grated fresh ginger
- ½ tsp caribbean jerk seasoning
- 1/8 tsp crushed red pepper
- ¼ cup unsweetened coconut milk
- Preheat oven to 225°
- To prepare croutons: In a small bowl stir together olive oil, salt, jerk seasoning, and cereal. Place in a single layer in a small baking dish and place in oven. Bake one hour, stirring about every 15 minutes, remove from oven and spread on paper towel to cool; blot excess oil.
- To prepare soup: Over medium heat in a medium sized saucepan put butter, onion, garlic, cereal crumbs, salt and bay leaf. Cook about 10 minutes, or until onions are tender and slightly caramelized; stir often. Stir pumpkin, chicken broth, curry powder, nutmeg, ginger, jerk seasoning, red pepper and coconut milk. Bring ingredients to a boil, lower the heat to simmer. Cover, and simmer soup for 30 minutes. Remove bay leaf and carefully process small amounts of soup in blender or food processor until smooth.
- To serve: Ladle soup into serving bowls and serve with croutons.
