Butternut Pumpkin SoupRecipe #332861 rating You can use any type of pumpkin for this soup, however, the butternut pumpkin adds a really sweet flavour, which is why I prefer not adding any cream at the end, put it's purely a taste thing.by Terese | Edit...My NotesRequires Premium MembershipMy NotesONLY YOU see your private notes, and they print with the recipe.6 servings 55 min 20 min prep Change to: servings US Metric 40 g butter 1 large yellow onion, chopped coarsely 1 1/2 kg butternut pumpkin, chopped coarsely 2 large potatoes, chopped coarsely 1 1/2 liters chicken stock (6 cups) 1/4 cup cream (optional) Not the one? See other Butternut Pumpkin Soup Recipes < 60 mins SoupsLow Protein SoupsVegetables SoupsMelt 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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