Pumpkin or Winter Squash Soup

  1. Melt the butter in a small heavy pot, and saute the onion gently for 5 minutes.
  2. Add the pumpkin or squash and stock, and simmer for 30 minutes.
  3. Mash the pumpkin or squash right in the soup, using a fork or a potato masher, or, if you prefer a smoother texture, puree the soup with an immersion blender or in a food processor.
  4. Stir in the ginger, turn the soup into a warm soup bowl, and spoon the cream over it, with a sprinkling of nutmeg on top.

butter, onion, pumpkin, light chicken, ginger, salt, heavy cream, nutmeg

Taken from www.epicurious.com/recipes/food/views/pumpkin-or-winter-squash-soup-378382 (may not work)

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