With this rich and creamy soup, you might not even miss pumpkin pie…well, maybe.
15 minutes preparation + 40 minutes cooking
- 2 lbs. peeled pumpkin or other winter squash
- 4-5 C. chicken or other stock
- salt and freshly ground black pepper to taste
Place pumpkin or squash in a saucepan with stock to cover and a pinch of salt. Turn the heat to high and bring to a boil. Cover and adjust heat so that the mixture simmers. Cook until the pumpkin is very tender, about 30 minutes.
Place the mixture, in batches if necessary, in the container of a blender and puree until smooth. Reheat, adjust seasoning and serve.