Pumpkin and Onion Soup

By Florence Fabricant

Updated October 10, 2023

Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5(34)
Comments
Read comments

Featured in: FOOD; THE PUMPKIN: NOT JUST A PRETTY FACE

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 servings

  • 6 cups thinly sliced onions

  • 3 tablespoons butter

  • 1 teaspoon sugar

  • 1 3-pound pumpkin

  • 4 cups well-seasoned chicken stock

  • Salt and freshly ground black pepper

  • 6 to 8 slices French or Italian bread, toasted

  • ½ cup grated Swiss cheese

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

49 grams carbs; 30 milligrams cholesterol; 351 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 12 grams fat; 4 grams fiber; 1294 milligrams sodium; 14 grams protein; 16 grams sugar

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.

Powered by

Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
34 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Darren

Add the roasted pumpkin seeds for extra crunch.

sharon

Needs some ginger, cayenne, fresh thyme, maybe a little cumin

Maple

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.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.