pumpkin cream soup

Pumpkin Cream Soup made with Sweet & Cute Coffee Syrup

This insanely delicious soup is adapted from Nestle's recipe for Creamy Pumpkin Soup. The brown sugar is replaced with our Coffee Syrup and then the soup is topped with Cinnamon Coffee Syrup Croutons for extra deliciousness!


  • 8-10 slices of french baguette
  • 3 Tbsp Coffee Syrup
  • 4 Tbsp butter (1/2 stick) - softened
  • 1/4 tsp cinnamon

Preheat the oven to 400°F. Line baking sheet with parchment or silpat. Stir everything together until well combined. Butter each side of baguette slices with the butter mixture. Bake for 8-10 minutes. Let cool then cut into small squares/triangles.    


  • 1/4 cup (1/2 stick)  butter or margarine
  • 1  small  onion, chopped
  • 1 clove   garlic, finely chopped
  • 2 tsp  Sweet & Cute Coffee Syrup
  • 1 can (14 1/2 fluid ounces)  chicken broth
  • 1/2 cup  water
  • 1/2 tsp  salt 
  • 1/4 tsp  ground black pepper
  • 1 can (15 ounces)  pumpkin puree
  • 1 can (12 fluid ounces)  evaporated milk
  • 1/8 tsp   ground cinnamon


Melt butter in large saucepan over medium heat. Add onion, garlic and sugar, cook for a few minutes until soft. Add broth, water, salt and  pepper; bring to a boil, stirring occasionally. Reduce heat to low;  cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated  milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove  from heat.

Blend smooth with a stick blender (be careful not to splatter yourself with hot soup) - or in a regular blender.

Top with the Cinnamon Coffee Syrup Croutons for INSANELY GOOD crunch!