Pumpkin Soup With Scallions
|Pumpkin||2 1⁄2 Pound, peeled and cut into cubes|
|Chicken stock||5 Cup (80 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Scallions||3⁄4 Cup (12 tbs) (Use White Part Of Scallions)|
|Light cream||2 Cup (32 tbs)|
|Ripe tomato slices||8 (Red Tomato, Thin Slices)|
|Heavy cream||1 Cup (16 tbs), whipped, unsweetened|
|Finely chopped scallions||3⁄4 Cup (12 tbs) (Green Part)|
1. In a large kettle combine the pumpkin, chicken stock, onion and white part of scallions. Bring to a boil and simmer until the pumpkin is tender. Put the mixture through a fine sieve or puree in an electric blender. Cool.
2. Stir the light cream into the soup and season to taste with salt and pepper.
3. Pour the soup into eight chilled cups and float a thin slice of tomato on each serving. Spoon the whipped cream onto each slice or push it through a pastry tube. Garnish each serving with sprinklings of chopped scallions.