Pumpkin or Winter Squash Soup

1. 1

   Melt the butter in a small heavy pot, and saute the onion gently for 5 minutes.

2. 2

   Add the pumpkin or squash and stock, and simmer for 30 minutes.

3. 3

   Mash the pumpkin or squash right in the soup, using a fork or a potato masher, or, if you prefer a smoother texture, puree the soup with an immersion blender or in a food processor.

4. 4

   Stir in the ginger, turn the soup into a warm soup bowl, and spoon the cream over it, with a sprinkling of nutmeg on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.