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Cream of Pumpkin Soup

ingredients

1 pumpkin, weight about 1.4 kg (3 lb), peeled, seeded and chopped
2 small onions, skinned and sliced
1/2 stick (2 oz) 50 g butter
1 pt (600 ml) white stock
3 tbsp (45 ml) plain flour (All purpose)
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.

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