Pumpkin and Onion Soup
Updated Oct. 11, 2023
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6cups thinly sliced onions
- 3tablespoons butter
- 1teaspoon sugar
- 13-pound pumpkin
- 4cups well-seasoned chicken stock
- Salt and freshly ground black pepper
- 6 to 8slices French or Italian bread, toasted
- ½cup grated Swiss cheese
Nutritional analysis per serving (6 servings)
334 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 13 grams protein; 1293 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy saucepan, saute the onions in the butter over medium heat until they are golden. Sprinkle with sugar and continue cooking until they just begin to brown.
- Step 2
While the onions are cooking, peel the pumpkin, remove the seeds and stringy core and cut it into half-inch cubes. Steam the pumpkin until it is tender, 10 to 15 minutes. Puree the pumpkin with a little of the stock in a blender or food processor. Better results are obtained in a blender.
- Step 3
Add the pumpkin puree and the remaining chicken stock to the onions, bring to a simmer and season to taste with salt and pepper.
- Step 4
Just before serving, preheat a broiler. Top each of the toasted bread croutons with some of the cheese. Divide the soup among six ovenproof ramekins, crocks or bowls and float a cheese-topped crouton on each. Place under the broiler just until the cheese melts, then serve.
Private Notes
Comments
Needs some ginger, cayenne, fresh thyme, maybe a little cumin
I used a pumpkin from my garden and homemade chicken stock, and it was perfect. I roasted the pumpkin instead of steaming it and I think that gave it much more flavor.
I used a pumpkin from my garden as well as other organic ingredients even for the chicken stock but the taste turned out rather bland. I haven't eaten it formally yet with the toasted croutons and cheese but I imagine that will be the best part. Maybe boosting the stock with more herbs would make this savory soup much better.