Cream of Pumpkin Soup

Name: Cream of Pumpkin Soup
Yield: Yield: 4 servings.
Ingredients: 1 medium onion, halved; 1 to 2 Tbsp margarine or butter; 1 to 2 Tbsp margarine or butter; 2¼ cups boiling water; 1 Tbsp minced fresh dill (or ½ tsp dried dill); 1 Tbsp minced fresh dill (or ½ tsp dried dill); 1¼ cups milk or soy milk; 1¼ cups milk or soy milk; 2 tsp instant pareve chicken soup mix; 2 cups canned or fresh pumpkin purée; freshly ground black pepper to taste; ¾ tsp salt; 2 tsp additional margarine or butter; 2 tsp additional margarine or butter

Preparation info

Yield:
4
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

A delicious way to use up leftover pumpkin purée from Pumpkin Pie. Try it with cooked squash.

Ingredients

1 medium onion, halved
1 to 2 Tbsp margarine or butter
2¼ cups

Gluten-free
Leftovers
Soup

Method

Steel Blade: Process onion with 3 or 4 quick on/off pulses, until coarsely chopped. Melt margarine or butter in a saucepan and sauté onion for 3 or 4 minutes on medium heat, until golden. Add water, pumpkin, soup mix, salt, pepper and dill. Cover partially and simmer for 15 to 20 minutes.

Process soup on steel blade about 30 seconds, until smooth. Return mixture to saucepan. Pour