Chilled pumpkin soup

Chilled pumpkin soup

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1.25kg pumpkin, peeled, seeded and cubed
1 litre chicken stock
155g onion, chopped
90g spring onions, chopped, (white part only)
250ml cream
freshly ground black pepper

Garnish

Quantity Ingredient
6 thin slices red-ripe tomatoes
125ml cream, whipped
90g spring onions, finely chopped, (green parts only)

Method

  1. Combine pumpkin, chicken stock, onion and spring onions in a large saucepan. Bring to the boil and simmer until pumpkin is tender. Sieve or pureé mixture in a blender or food processor. Cool.
  2. Stir cream into soup and season with salt and pepper. Pour soup into 6 chilled cups and float a thin slice of tomato on each serving. Spoon whipped cream onto each slice and sprinkle with green part of spring onions.
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