Pumpkin Soup With Chicken Stock
|Pumpkin/Squash||2 1⁄2 Ounce, cut into 1 inch cubes to make 7 cups|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Lightly salted chicken stock||2 Cup (32 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Light cream||2 1⁄2 Cup (40 tbs)|
|Finely chopped ham||1⁄2 Cup (8 tbs)|
|White bread slices||2 (homemade)|
Peel the pumpkin or squash and dice into 1" cubes.
Melt the butter in a large, heavy-bottomed saucepan.
Add the pumpkin and onions.
Stir to coat.
Cover and cook over low heat for 20 minutes.
Add the stock, salt, and pepper.
Cover and simmer 15-20 minutes or until the pumpkin is tender.
If using squash, blend the soup till smooth.
Otherwise, pass the soup through a sieve or food mill to remove any fibers.
Return to the saucepan.
Add the cream to the desired consistency.
Taste, add more salt if necessary.
Heat through, but do not boil.
Stir in the chopped ham.
Melt the butter for the croutons.
Cut the bread into very small squares and fry gently until golden brown.
Drain on paper towel.
Sprinkle on mace.
Serve the soup in a tureen or bowls with croutons on top.
Grate a little fresh nutmeg over the soup.