Pumpkin Soup

Pumpkin Soup
  • 4 servings
  • 0:15 Preparation
  • 0:35 Cooking
  • 0:50 Total Time


Add all
  • 2 Tbsp.
    (30 mL)


  • 1

    medium white onion, chopped

  • 4 cups
    (1 L)

    cubed peeled pumpkin

  • 1

    large potato peeled and cubed

  • 1 1/2 cups
    (375 mL)

    chicken bouillon

  • 2 cups
    (500 mL)


  • 1 pinch


  • Salt and pepper to taste

  • 1/2 cup
    (125 mL)

    grated 3 year-old cheddar


In a pot, heat butter and cook onion, pumpkin and potato for 10 min.

Add chicken bouillon and bring to a boil.

Reduce heat to medium and cook with cover ajar for 20 min., stirring occasionally.

Put through blender until smooth and return to pot.

Add milk, nutmeg, salt and pepper and heat through over low heat.

Serve and sprinkle with grated cheese. Add homemade croutons and chopped parsley if you wish.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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