Pumpkin and Onion Soup

1. 1

   In a heavy saucepan, saute the onions in the butter over medium heat until they are golden.

2. 2

   Sprinkle with sugar and continue cooking until they just begin to brown.

3. 3

   While the onions are cooking, peel the pumpkin, remove the seeds and stringy core and cut it into half-inch cubes.

4. 4

   Steam the pumpkin until it is tender, 10 to 15 minutes.

5. 5

   Puree the pumpkin with a little of the stock in a blender or food processor.

6. 6

   Better results are obtained in a blender.

7. 7

   Add the pumpkin puree and the remaining chicken stock to the onions, bring to a simmer and season to taste with salt and pepper.

8. 8

   Just before serving, preheat a broiler.

9. 9

   Top each of the toasted bread croutons with some of the cheese.

10. 10

    Divide the soup among six ovenproof ramekins, crocks or bowls and float a cheese-topped crouton on each.

11. 11

    Place under the broiler just until the cheese melts, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.