Cream of pumpkin soup

  • Time cooking time: 20 minutes
  • Yield Serves: 6


    2 tablespoons butter
    2 tablespoons flour
    1 tablespoon minced onions
    2 1/2 cups chicken stock
    2 cups peeled pumpkin, cut into pieces
    1 bay leaf
    pinch of saffron
    1/2 teaspoon lemon juice
    1/4 teaspoon nutmeg
    to taste salt and pepper
    1 cup light cream
    1 ounce butter


    In a soup pot, melt butter, add the flour and stir over medium heat for 3 minutes. Mix in the onions and cook for 2 more minutes.
    Whisk in the chicken stock. Add pumpkin pieces and simmer for 20 minutes.
    Add bay leaf, saffron, lemon juice, nutmeg, salt and pepper.
    Puree soup in a blender. Stir in the light cream and butter. Serve hot.
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