Pumpkin Soup

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  • ½ Cup of Butter
  • 1 Large Onion
  • 2 Leeks (Optional)
  • 1 Large Potato- cut into slices
  • 1 Cup of Pumpkin Puree
  • 3 Cups of Chicken Stock
  • 1 Cup of Light Cream or Milk
  • A Pinch of Cayenne Pepper
  • 1 Clove of Garlic – Chopped or Crushed
  • Salt and Pepper to Taste
  • Chives, Green Onions, or Fresh Basil for Garnish


  1. Melt the butter in a large saucepan
  2. Cook the onions, leeks and garlic until soft
  3. Add the potato and pumpkin and stir in the chicken stock
  4. Simmer until the vegetables are cooked
  5. Set aside to cool – then blend until smooth
  6. Return to the saucepan and add the light cream.
  7. Re-heat, but do not boil
  8. Add the cayenne, salt and pepper
  9. Garnish with chives, green onions, or fresh basil