Creamy Pumpkin Soup
Creamy Pumpkin Soup recipe
Yield
12 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
diced |
|
| 5 | cups |
chicken broth
|
|
| 2 ½ | cups |
canned pumpkin purée
|
|
| 2 | cups |
light cream (half&half)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
diced |
|
| 1.2 | l |
chicken broth
|
|
| 591 | ml |
canned pumpkin purée
|
|
| 473 | ml |
light cream (half&half)
|
|
Directions
Wash, halve and scrape out seeds and fiber.
Peel and cube. Cook, covered, in boiling water until tender (about 25 minutes).
Mash in blender or by hand and let drain in strainer for 30 minutes.
You'll need about 5 cups of cubed fresh pumpkin to yield enough cooked puree.
If you plan to use the pumpkin shell as the soup tureen, cook all the cubed pumpkin, saving any leftover purée for use in pies, breads or muffins.
To make the soup: Cook diced onion with stock in a large saucepan for about 10 minutes.
Add pumpkin purée and seasonings.
Process in blender or food processor until smooth.
Return to saucepan. Add cream and heat through, but do not allow to boil.
Taste and adjust seasonings.
Ladle into pumpkin shell if desired, replace lid, and ladle into individual bowls at the table.
Garnish each with a dollop of whipped cream and sprinkle herbs if needed.
