Cream of Pumpkin Soup Recipe

Ingredients for Cream of Pumpkin Soup:

• 1 pumpkin (4-5 lbs/1.8-2.3 kgs in weight)
• 4 tablespoons butter
• 1 large onion
• ½ pint (285 ml) double cream
• Salt, pepper and nutmeg
• 2 pints (1.1 litres) water

Method for Cream of Pumpkin Soup:

1. Wash the pumpkin and then cut the top off to form a lid.  Remove the pulp from inside the pumpkin lid.
2. Remove the seeds from inside the pumpkin and discard.
3. Scoop away most of the solid flesh from the pumpkin using a small, sharp knife., leaving a sturdy wall of pumpkin, being careful not to cut through it.  Put the shell to one side.
4. Peel and slice the onion, Melt the butter in a large saucepan and add the onion to it. Cook gently until tender.
5. Chop up all of the pulp of the pumpkin and add to the onion with about 2 pints of cold water.
6. Bring to the boil and then allow to simmer, covered, for about 20 minutes.
7. Put the mixture through a blender in several small batches.
8. Return the mix to the pot and add the cream, salt, pepper and nutmeg to taste.
9. Re-heat the soup and pour into the reserved pumpkin shell.
10. Serve hot.

You don’t have to serve it in its shell but it goes down well with kids this way.