Pumpkin Soup
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A home-kitchen version of pumpkin soup, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 3 c. pumpkin or butternut squash, peeled and cut
- 2 onions, cut up
- 3 Tbsp. butter
- 3 c. chicken broth
- 1 pt. heavy cream or evaporated milk
- salt and pepper to taste (optional)
- dash of nutmeg or allspice to season (optional)
- sour cream (garnish)
- chopped parsley or chives (garnish)
Method
Steam pumpkin; set aside.
Saute onions in butter until translucent.
Add pumpkin and cook for 5 minutes.
Add chicken broth (salt, pepper and spices).
Cook mixture for 10 minutes. Remove from heat; put mixture in food processor or blender and puree until smooth.
Put cream or milk in small bowl; add a little of the hot pumpkin mix to milk, then add back into hot pumpkin mix and whisk.
Put pan back on low heat and continue to whisk until soup thickens enough to coat a spoon.
Serve with garnish of choice.
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