Craig Claiborne

Cream of Pumpkin Soup

Preparation info
  • Yield:

    10 to 12

    Servings.
    • Difficulty

      Easy

Appears in
Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

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

Method

  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