Cream of pumpkin soup

Cream of pumpkin soup

Cream of pumpkin soup

Cream of pumpkin soup photo 1


  • butter - 2 Tbsp
  • salt and pepper to taste - 1 item
  • Tabasco sauce to taste - 1 item
  • large onions, minced - 2 item
  • peeled, seeded and diced pumpkin about 2 lb - 6 c
  • chicken stock or tinned chicken broth - 4 c

How to make cream of pumpkin soup:

Note: Any dark orange winter squash may be used instead of pumpkin.

In a large saucepan, cook onions in butter over moderate heat, stirring until they are softened. Add pumpkin and chicken broth. Bring liquid to a boil over moderate heat and simmer the mixture, covered, for 15 minutes, or until pumpkin is tender. Let mixture cool slightly and puree it in batches in a blender or in a food processor fitted with a steel blade. Transfer the puree to the pan; season it with Tabasco, salt and pepper. Heat it over moderately low heat, stirring occasionally, until it is hot. Serve in heated bowls. Garnish each serving with freshly grated nutmeg. Serves 6.

Recipe categories: Squash, Soups & stews, Bisques/cream soups.

Cream of pumpkin soup
Average rating: 4.7 of 5, total votes: 3
Cook. Time: PT30M
Total Time: PT30M

Cause of complaint:

Related ingredients:
eggs, brown sugar, cooked squash, drained, medium zucchini, grated, mashed squash, or 3 small zucchini, yellow and green squash, combined, cooked, drained and sliced, fresh squash, cooked and drained
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