Pumpkin Soup


1 tablespoon butter
1 small onion, peeled and minced
1 pound fresh pumpkin, steamed, drained, and pureed, or 1 can (14-1/2 ounces)
2 cups chicken stock
1/2 teaspoon thyme
1 bay leaf
1 cup cream
1/4 cup dry sherry
Chopped parsley or chives


Melt butter in soup kettle. Saute onion until golden. Stir in pumpkin, stock, thyme, and bay leaf. Cook over low heat 15 minutes, stirring occasionally, until mixture is smooth. Remove from heat and cool. Stir in cream and sherry and heat thoroughly. Remove bay leaf. Garnish with chopped parsley or chives.


Serves 4-6

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