Recipe courtesy of Michele Urvater
Episode: Seafood M-F
Save Recipe Print
Total:
30 min
Active:
15 min
Yield:
4-6 servings
Level:
Easy

Ingredients

Directions

Heat butter in a 4 quart saucepan. Saute onion for about 5 minutes or until tender. Add the pumpkin and bring to a simmer until you are ready to eat. (Note that if the soup is too thin, you can soak the bread in some more broth and when tender, add it to the soup) Season to taste with salt and pepper and a very fine touch of ground mace. Right before serving, remove the hot soup from the heat and add the cheese. (For company you can whisk in some heavy cream before serving or top the soup with sour cream). Garnish with snipped chives.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Quick Vanilla Buttercream Frosting

Recipe courtesy of Gale Gand

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Almost-Famous Broccoli-Cheddar Soup

Recipe courtesy of Food Network Kitchen

Quick-n-Easy Chicken and Dumplings

Recipe courtesy of Katie Lee

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.