Pumpkin Soup: The Best Pumpkin Soup Recipe from Cook'n

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	Pumpkin Soup

Serves: 6

Print this Recipe

   1 pumpkin small
   1 cup onions minced
   6 tablespoons butter or margarine
   1 2/3 cups bread crumbs dry
   6 cups chicken broth or bouillon
   1 teaspoon sage dried, crushed
   1/4 teaspoon salt
   1/8 teaspoon black pepper freshly ground
   1/8 teaspoon nutmeg ground
   1/2 cup whipped cream
   1/4 cup parsley minced fresh

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Preheat oven to 375° F. Cut pumpkin in half; remove seeds. Place cut sides down on a greased baking sheet. Bake for 1 hour or until tender when pierced with a fork. Cool. Remove strings and skin. Cut into 1-inch cubes. Measure 4 cups and refrigerate remainder for use in other recipes.

In a large saucepan over medium-high heat sauté onion in butter or margarine for 10 minutes, stirring occasionally. Add bread crumbs and sauté until butter or margarine is absorbed.

Stir in broth or bouillon, 4 cups pumpkin, sage, salt, pepper and nutmeg. Bring to a boil; reduce heat to low, cover and simmer for 1 hour. Coarsely mash pumpkin in soup.

Add cream; bring just to a boil. Taste for seasoning. Stir in parsley.

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