12 Soups in 12 Months: Pumpkin Soup with Spiced Croutons

Here's soup number two for my 12 Soups in 12 Months challenge!

Ingredients

2 medium carrots, sliced
2 tablespoons butter
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
2  15 ounce cans pumpkin
1  32 ounce carton reduced-sodium chicken broth
½ cup half-and-half or light cream
½ cup water
3 tablespoons maple syrup
1 teaspoon pumpkin pie spice
Salt
Ground black pepper
1 Recipe Spiced Croutons

Directions

1. In a large saucepan cook carrots in hot butter over medium heat for 2 minutes. Add onion, celery, and garlic; cook for 8 to 10 minutes or until vegetables are tender.

2. Stir in pumpkin, broth, half-and-half, water, maple syrup, and pumpkin pie spice. Heat through. Season to taste with salt and pepper.

3. To serve, top soup with Spiced Croutons and celery leaves.

Spiced Croutons

Ingredients
3 cups 1-inch bread cubes
2 teaspoons pumpkin pie spice
2 tablespoons butter

Directions

In a bowl toss bread cubes with pumpkin pie spice. In a large skillet cook bread cubes in hot butter for 8 minutes or until toasted, turning occasionally.