Argentine Iced Pumpkin Soup
|Pumpkin/Winter squash||1 3⁄4 Pound|
|Tomatoes||4 (Fresh / Canned)|
|Vegetable bouillon cubes/Chicken bouillon cubes||2|
|Light cream||1 Cup (16 tbs)|
|Chives||1⁄4 Cup (4 tbs), chopped (For Garnish)|
1 Peel the pumpkin or winter squash.
2 Remove all the seed sections, and weigh out 1 3/4 lb of flesh.
3 Cut this into small pieces.
4 Blanch the tomatoes and peel.
5 Remove any tough parts and discard the seeds.
6 Trim and peel the onion and slice lengthwise into quarters.
7 Cut across into small pieces.
8 Slice the leek.
9 In a large saucepan, place all the vegetables.
10 Add 3 1/2 cups water and the 2 bouillon cubes.
11 Bring to a boil and cover.
12 Reduce the heat, so that the liquid remains at a gentle boil.
13 Cook for 1 hour the pumpkin should be very tender.
14 Remove from the heat and let cool.
15 In a blender, put the vegetable mixture and blend to puree.
16 Allow to cool completely.
17 Stir in the cream.
18 Season to taste with salt and pepper.
19 Cover, and refrigerate to chill.
20 Pour into individual soup bowls and serve chilled.