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Onion Pumpkin Soup

creative.chef's picture
Ingredients
  Butter 2 Ounce (About 50 Grams Or 1/4 Cup)
  White onion 1 Large, finely chopped
  Chicken stock 1 Pint (About 550 Milliliter Or 2.5 Cup)
  Pumpkin 1 Pound (About 450 Grams)
  Hot milk 1 Pint (About 550 Milliliter Or 2.5 Cup)
  Grated nutmeg 1 Pinch
  Croutons 1⁄4 Cup (4 tbs) (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

1 Melt the butter in a large saucepan and gently fry the onion for 10 minutes, or until soft.
Add the chicken stock and bring it to the boil.
2 Peel the pumpkin and cut it into 5 cm (2 in) chunks.
Add it to the stock and simmer for about 30 minutes or until tender.
Cool.
Rub the pumpkin and stock through a sieve, or puree it in an electric blender.
3 Return to the pan, add the hot milk, nutmeg and seasoning and heat gently.
Serve in a tureen garnished with croutons Tip: This soup is quite delicious served with a little sour cream and chopped chives.
You can make pumpkin and turnip soup by substituting 225 g (1/2 lb) of turnips for half of the pumpkin and preparing it in the same way.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Pumpkin
Servings: 
8

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