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Pumpkin Soup
Comfort food: pumpkin soup.
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January 2007

Product Reviews / Main Nibbles / Soups & Stocks

Recipe: Smooth Pumpkin Soup

A Fall And Winter Treat


A warm and hearty bowl of soup is comfort food. While most of us know the joys of a slice of pumpkin pie, few know the happiness of a bowl of pumpkin soup. Fresh pumpkin makes the best soup, but you can make a quick soup with canned pumpkin. Enjoy with warm, crusty bread. Serves 4.

Ingredients

  • 10 to 11 ounces of pumpkin flesh
  • 1/2 onion
  • 13.5 fluid ounces chicken stock*
  • 13.5 fluid ounces milk
  • 1 tablespoon butter
  • Salt and pepper
  • Finely chopped parsley
  • Crusty bread

Directions

  1. Remove the seeds and skin of the pumpkin, and cut the flesh into 1/4" thick slices. Thinly slice the onion.
  2. Melt the butter in a saucepan, add the onion and cook for a few moments. Add the pumpkin and stir some more. Next, add the chicken stock, bring to the boil and then simmer over a medium heat for 7-8 minutes (until the pumpkin has softened).
  3. Liquidize the mixture using a food processor, blender or hand-held blender, then return to the pan, add the milk and heat through once more. Season to taste with salt and pepper.
  4. Serve, sprinkled with chopped parsley.

*Read our review of Savory Creations chicken stock.

 

Recipe and photo © 2007 UMAMI Information Center. All rights reserved. Other material © Copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved.

 



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