Cream of Pumpkin Soup

"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 fresh pumpkin
  • teaspoons good-quality Madras curry powder
  • 1 tablespoon Worcestershire sauce
  • Salt and freshly ground pepper
  • ½ pint whipping cream, scalded
  • ½ pint sour cream


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.

Set the oven temperature at 450 degrees.

Cook for 35 minutes, then remove from the oven and add the scalded whipping cream. Stir well, pour into bowls and top with the sour cream.