Chicken Pumpkin Soup
|Butter||1 Ounce (25 Gram)|
|Onions||2 Small, thinly sliced and pushed out into rings|
|Pumpkin flesh||1 Pound, chopped (500 Gram)|
|Chicken stock||2 1⁄2 Pint|
|Celery stalks||1 , chopped|
|Potato||1 Large, peeled and chopped|
|Lemon juice||1 Tablespoon|
|Tabasco sauce||2 Drop|
|Double cream||8 Fluid Ounce (250 Milliliter)|
|Croutons||1 Cup (16 tbs) (For Serving)|
Melt the butter in a saucepan.
Add the onions and pumpkin and fry until the onions are soft but not brown.
Stir in the stock, salt to taste, the celery, potato, lemon juice, Tabasco and paprika.
Bring to the boil, then cover and simmer for 30 to 35 minutes or until the vegetables are tender.
Puree the soup in an electric blender, then strain it back into the saucepan.
Alternatively, push the soup through a sieve.
Stir the cream into the pureed soup and reheat gently without boiling.
Serve hot, garnished with crotons.