Savory Pumpkin Soup


Cut pumpkin in half and remove seeds and string. Bake at 350°F until a fork easily pierces the entire squash, about 45 minutes. Lightly brown onions in oil while the pumpkin is cooling. Add garlic to onions, cook until it softens, about 1-2 minutes. Add pumpkin pulp, broth and wine. Add salt and pepper to taste. Cook for 30 minutes or so on medium heat, then use a mixer to puree, or use a food processor or blender. (Cool the mixture first if using processor or blender.) Serve hot with 2-3 tablespoons heavy cream in each bowl.


  • 6 lb pumpkin or winter squash
  • 4 Tbsp olive oil
  • 4 medium onions, peeled and chopped
  • 4 cloves garlic
  • 4 c chicken broth
  • 2 c white wine
  • Salt and Pepper to taste
  • 1 c heavy cream