Pumpkin Soup I makes a warming colourful appetizer and is very simple to prepare. Serve it with small croutons to provide an interesting contrast in texture to the soup.
1 oz. butter
2 small onions, thinly sliced and pushed out into rings
1 lb. pumpkin flesh, chopped
2 pints chicken stock
½ teaspoon salt
1 celery stalk, trimmed and chopped
1 large potato, peeled and chopped1 tablespoon lemon juice s teaspoon Tabasco sauce
1 teaspoon paprika
8 fl. oz. double cream
In a large heavy saucepan, melt the butter over moderate heat. When the foam subsides, add the onions and the pumpkin and cook them, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Gradually stir in the chicken stock, salt, celery, potato, lemon juice, Tabasco sauce and paprika. Increase the heat to moderately high and bring the mixture to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer the soup for 30 to 35 minutes, or until the pumpkin and vegetables are very tender.
Remove the pan from the heat and pour the soup through a strainer into a large mixing bowl, pressing down on the vegetable pulp with the back of a wooden spoon to extract the juices. Discard the A warming soup, Pumpkin Soup I may be served with tiny croutons for an invigorating start to a winter meal. pulp. Stir the cream into the soup, return the soup to a medium-sized saucepan and place over moderate heat, stirring constantly for 6 minutes or until the soup is very hot, but not boiling.
Remove the pan from the heat and pour the soup into a warmed soup tureen. Serve immediately.