Cream Of Pumpkin Soup Recipe

Step 1

MELT BUTTER IN A 2-QUART POT over medium heat. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes. Add the pumpkin and salt and continue to cook, stirring, another 15 minutes for fresh pumpkin, 5 minutes for canned. Add the stock, salt, coriander, curry and pepper. Cover, increase heat to high and bring to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat and place in a food processor or blender and puree until smooth. Combine puree, milk and walnut oil. Cover, bring to the boil and cook 2 minutes. Serve piping hot.

Things You'll Need

  • 2tb Unsalted butter
  • 1md Onion; roughly diced
  • 4c Pureed pumpkin
  • - (canned or fresh)
  • 3qt Chicken stock
  • -or low-sodium chicken broth
  • 1ts Salt
  • 1ts Ground coriander
  • 1/2ts Curry powder
  • 1/2ts White pepper
  • 3c Milk and/or whipping cream
  • 1/3c Walnut oil

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