Steps
1. In a large pot, bring the pumpkin and the water to a boil.Reduce the heat, cover, and simmer until the vegetable is tender. Drain and reserve the liquid.
2. Meanwhile, saute the white onion, garlic, celery, and coriander in the butter (or margarine) until the onion becomes transparent. Add the chicken bouillon cubes and cook until they dissolve in the mixtur, stirring constantly.
3. Pure this mixture in an electric blender. Add the squash in small amounts alternating with some cooking liquid until the mixture becomes creamy.
4. Reheat, stirring occasionally, no longer than 15-20 mn.
5. Garnish with croutons. Serve hot.

Source
Dominican Cookbook

Serving
6