Pumpkin Soup With Nutmeg
|Pumpkin/Other squash||2 Pound|
|Water||1 Cup (16 tbs)|
|Grated nutmeg||1⁄4 Teaspoon|
|Light cream||1⁄4 Cup (4 tbs)|
Prepare the squash, discarding fibrous center and seeds.
Cut the flesh into chunks, put into a saucepan with the water and salt and bring to a boil.
Simmer for about 30 minutes till tender, then puree in a blender or food processor.
Place puree in saucepan with milk, sugar and nutmeg.
Heat through gently till almost boiling, stirring occasionally.
Beat the egg yolk and cream together in a bowl and pour in a little of the hot soup, stirring constantly.
Pour back into the pan and stir over a low heat for 3 minutes - do not boil.
Taste and adj ust seasoning, then serve immediately with toasted rye bread.