Cream of Pumpkin Soup

Preparation info
  • Yield:

    10 to 12

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 small pumpkin, about 4 pounds
  • 2 tablespoons butter


  1. Cut off and discard the stem of the pumpkin. Split the pumpkin in half and scoop out and discard the seeds and inner fibers. Cut the pumpkin into eighths. Cut off and discard the tough skin. Cut the pumpkin meat into 1-inch cubes. Set aside.
  2. Heat the butter in a saucep