Butternut Pumpkin Soup

"You can use any type of pumpkin for this soup, however, the butternut pumpkin adds a really sweet flavour, which is why I prefer not adding any cream at the end, put it's purely a taste thing."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
55mins
Ingredients:
6
Serves:
6
Advertisement

ingredients

  • 40 g butter
  • 1 large yellow onion, chopped coarsely
  • 1 12 kg butternut pumpkin, chopped coarsely
  • 2 large potatoes, chopped coarsely
  • 1 12 liters chicken stock (6 cups)
  • 14 cup cream (optional)
Advertisement

directions

  • Melt butter in a large saucepan, cook onion, stirring, until soft.
  • Stir in pumpkin and potato, cook, stirring, 5 minutes.
  • Stir in stock, bring to a boil, simmer, uncovered, about 20 minutes or until pumpkin is soft, stirring occasionally.
  • Blend or process soup, in batches, until pureed.
  • If desired, push through food mill or large sieve into a large clean saucepan.
  • Serve topped with a dollop of sour cream and a few chives (optional).
  • If adding cream:

  • Just before serving, add cream, stir over heat until soup is hot.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Very nice pumpkin soup that easily got polished off. Cooking times seem reasonably accurate. I used a vegetarian 'chicken' stock - 3 tsp of stock powder to 1.5 l of water.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes