Cream of Pumpkin Soup

print recipe
email recipe
save recipe
add photo
add review
#9290

serves/makes:

ready in:
under 30 minutes

ingredients

2 tablespoons unsalted butter
1 medium onion, roughly diced
4 cups pureed pumpkin (canned or fresh)
3 quarts chicken stock or low-sodium chicken broth
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 teaspoon white pepper
3 cups milk and/or whipping cream
1/3 cup walnut oil

directions

Melt butter 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.

added by

ilyce

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

tom October 27, 2009

There is an obvious (obvious after you try it) error in the recipe. Where it says 3 quarts chicken broth, substitute 3 cups chicken broth. Unless you want your "cream" soup coming out like dishwater.