Cream of Pumpkin Soup


  • 1 large onion, peeled & sliced
  • 3 1/2 lbs fresh pumpkin, peeled, seeded and coarsely chopped
  • 1/2 cup butter (divided)
  • 8 1/2 cups chicken broth
  • salt & ground black pepper, to taste
  • Croutons (optional)
  1. In large, heavy saucepan over very low heat, melt half the butter. Add the pumpkin pieces & onion, tossing to coat with butter. Gently cook until onion is translucent, tossing frequently. Add broth, salt & pepper
  2. Increase heat to high & bring to boil. Reduce heat & simmer for 30 minutes, or until pumpkin is soft
  3. Using a slotted spoon, remove pumpkin and onion from pot to food processor or blender. Blend until smooth
  4. Put the puree in another pot and stir in enough of the remaining liquid until the desired consistency is reached. Add remaining 1/4 cup of butter and reheat over low heat, stirring frequently
  5. Sprinkle with croutons, if desired


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