Pumpkin Soup

By Gothelp

Hot or cold, this smooth and creamy pumpkin soup that will delight everyone at your table. Beginning with fresh pumpkin is a little extra work, but worth it!

Ingredients

• 2 lb. pumpkin
• Salt
• 1 large onion, finely chopped
• 2 tomatoes, sliced
• 2 teaspoons chopped chives
• sprig parsley
• 2/3 cup chicken stock
• paprika
• 2/3 cup single cream

Details

Servings 4
Adapted from google.com

Preparation

Step 1

Cut the pumpkin into four big pieces and cook in boiling salted water for 15 minutes. Drain, scoop the flesh from the skin.

Put the pumpkin and all the other vegetables, the parsley and the chicken stock with half the chives in the saucepan. Bring to the boil, then lower the heat and simmer very gently for 35 minutes with the lid on.

Turn the heat off and allow to cool slightly, strain the contents and work the vegetables through through a sieve with a spoon (if too much stock remains, pour off some of the liquid. You may also want to run it through a blender or food processor instead of working it through a sieve).

Hot: Season with paprika or pepper sauce and a very little salt to taste. Stir in half the cream and mix well, then pour into the serving bowl.

Cold: Allow the purée to become almost cold, then season it with paprika or pepper sauce and a very little salt to taste. Stir in half the cream and mix well, pour into the serving bowl and refrigerate until fairly thick and firm.

Just before serving, swirl in the remaining cream and sprinkle with the remaining chives.