Cold Pumpkin Soup
|Beef stock||1 1⁄2 Pint (900 Milliliter)|
|Canned tomatoes||7 Ounce, drained (1 Can)|
|Onion||1 , chopped|
|Cooked pumpkin||8 Ounce, pureed (225 Grams)|
|Milk||10 Fluid Ounce (300 Milliliter)|
|Chopped chives||2 Teaspoon (For Garnish)|
Put the stock, tomatoes, onion and bay leaf in a saucepan.
Cover and simmer for 15 minutes.
Remove the bay leaf and cool.
Rub the soup through a strainer or puree in an electric blender.
Return to the pan and add the pumpkin.
Season to taste with salt and pepper and simmer for 2 minutes.
Stir in the milk.
Chill, then garnish with the chives.