Pumpkins everywhere

Try this delicious recipe: Cream of Pumpkin Soup

 

Ingredients:

1 pumpkin, weight about 1.4 kg , peeled, seeded and chopped

2 small onions, skinned and sliced

1/2 stick 50 g butter

1 pt (600 ml) white stock

3 tbsp (45 ml) plain flour

1 pt (600 ml) milk

salt and pepper

3 tbsp (45 ml) cream

little grated cheese

chopped parsley to garnish

Method:

1. Lightly fry the onions and pumpkin in the butter for about 5 minutes, do not colour. Add the stock, cover and simmer for about 1 hour, or until the vegetables are soft.

 

2. Sieve or puree the soup in an electric blender and return it to the pan.

 

3. Blend the flour with a little of the milk to a smooth cream. Add the rest of the milk to the soup and re­heat.

 

4. Stir a little of the soup into the blended flour and milk and return this mixture to the pan, bring to the boil, stirring until it thickens, and cook for a further 2-3 minutes.

 

5. Season, stir in the cheese and cream and sprinkle with parsley before serving.

 

Done