Butternut Pumpkin Soup

Recipe by Terese
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READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 40
  • 1
    large yellow onion, chopped coarsely
  • 1 12
    kg butternut pumpkin, chopped coarsely
  • 2
    large potatoes, chopped coarsely
  • 1 12
    liters chicken stock (6 cups)
  • 14
    cup cream (optional)
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DIRECTIONS

  • Melt butter in a large saucepan, cook onion, stirring, until soft.
  • Stir in pumpkin and potato, cook, stirring, 5 minutes.
  • Stir in stock, bring to a boil, simmer, uncovered, about 20 minutes or until pumpkin is soft, stirring occasionally.
  • Blend or process soup, in batches, until pureed.
  • If desired, push through food mill or large sieve into a large clean saucepan.
  • Serve topped with a dollop of sour cream and a few chives (optional).
  • If adding cream:
  • Just before serving, add cream, stir over heat until soup is hot.
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