Pumpkin Turnip Soup with Cinnamon Croutons
|Chopped turnips||2 Cup (32 tbs), cooked (Fresh / Frozen, Yellow Colored)|
|Low sodium chicken broth||1 Cup (16 tbs)|
|Canned pumpkin puree||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Ground white pepper||1 Dash|
|Fat free evaporated milk||1 Cup (16 tbs)|
|Reduced calorie margarine||4 Teaspoon|
|Multigrain bread slice/Whole wheat bread slices||2|
|Fresh parsley sprigs||4|
1. Combine the turnips, broth, pumpkin, water, salt, ginger, 1/8 teaspoon of the cinnamon, the nutmeg, and pepper in a medium saucepan; whisk in the milk. Heat slowly and bring just to a simmer, stirring occasionally.
2. Meanwhile, combine the margarine, sugar, and the remaining 1/8 teaspoon cinnamon in a small bowl; spread over the bread and cut into small cubes.Toast the bread in a toaster oven or under the broiler until golden brown. Serve the soup garnished with a parsley sprig, with the croutons on the side or sprinkled on top.