Cream of Pumpkin Soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 2 oz. unsalted butter
  • 2 large onions, finely chopped
  • 2 lb.


Heat the butter in a large, heavy saucepan and sauté the onions until tender but not browned. Pare the pumpkin, remove any seeds and strings, and cut into 1-inch cubes. Add the pumpkin and chicken stock, cover and simmer until the pumpkin is disintegrating, about 45 minutes. Cool slightly and put through sieve, or purée quickly in an electric blender. Be careful not to overblend. Return to sauc