Classic Cold Pumpkin Soup
|Beef stock/Water and beef bouillon cubes||3 Cup (48 tbs)|
|Peeled chopped tomatoes/Canned italian plum tomatoes||1 Cup (16 tbs)|
|Onion||1 , chopped|
|Mashed cooked pumpkin||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Chopped chives/Chopped parsley||1 Tablespoon (For Garnish)|
Put beef stock, tomatoes, onion and bay leaf in a pan.
Cover and simmer for 15 minutes.
Remove bay leaf and cool.
Rub mixture through a food mill or puree in an electric blender.
Return to pan, add pumpkin, salt and pepper and simmer for 1 minute.
Stir in milk.
Chill soup and serve in chilled soup bowls garnished with chopped chives or parsley.