Cream of Pumpkin Soup

Preparation info
  • Serves


    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

"This must have taken you hours to make!" is the comment from guests once they've tasted this elegant soup. Short of opening a can, we don't know of a soup easier or quicker to make.


  • 1 medium onion, quartered
  • 1 quart chicken stock lone-pound can of pumpkin or 2 cups<


Presoak a clay pot, top and bottom, for 15 minutes.

Put the quartered onion and a small amount of the chicken stock in a blender container, blend, and pour into the presoaked pot. Add the remainder of the chicken stock, the pumpkin, curry powder, and Worcestershire sauce and mix thoroughly. Add salt and pepper to taste.

Cover the pot and place it in a cold oven.