Easy Fall Pumpkin Soup

I’m back with more soup recipes. I made this Pumpkin soup courtesy of The Barefoot Contessa. Another blogger wrote to tell me that a pumpkin tureen was on sale. I ordered it and it was delivered the same day!!!!! Of course, I had to make the soup for my daughter and me right away!!! I love this recipe because it is a combination of squash and pumpkin and it doesn’t have a ton of spices, which I normally don’t love in pumpkin soup!! I hope you try it..I know you will love it!!!..


2 tablespoons unsalted butter

1 tablespoon good olive oil

2 cups chopped yellow onions (2 onions)

1 (15 – ounce) can pumpkin puree (not pumpkin pie filling)

1 1/2 pounds butternut squash, peeled and cut in chunks

3 cups homemade chicken stock or canned broth

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 cup half – and – half

Creme fraiche, grated Gruyere, or croutons (see #2 below), for serving (optional)

  1. Heat the butter and oil in a heavy-bottomed stockpot, add the onions, and cook over medium-low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium-low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half – and – half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
  2. Cook’s Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
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