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Cream of Pumpkin or Squash Soup

From Lynne Wilson


2 Tbsp. butter
1 cup leeks, coarsely chopped
5 - 6 cups pumpkin or winter squash peeled, ½-inch-diced (about 1 ½ lbs.)
4 cups chicken broth
⅓ cup rice, uncooked
1 - 1½ cups light cream (or a combination of milk and cream)
salt and pepper to taste


Melt the butter in a 4-quart pot. Add the leeks and saute for 3 to 4 minutes or until soft. Add the pumpkin, broth, and rice. Bring to a boil, lower the heat, and simmer, covered, until the rice and pumpkin are done. It takes about 20 minutes, but be sure the rice is done, or it won’t puree smoothly.

Puree in small batches in a blender or food processor. Return to the pan and stir in the cream. Season to taste. Heat gently (do not boil) before serving.