Onion Pumpkin Soup
|Butter||2 Ounce (About 50 Grams Or 1/4 Cup)|
|White onion||1 Large, finely chopped|
|Chicken stock||1 Pint (About 550 Milliliter Or 2.5 Cup)|
|Pumpkin||1 Pound (About 450 Grams)|
|Hot milk||1 Pint (About 550 Milliliter Or 2.5 Cup)|
|Grated nutmeg||1 Pinch|
|Croutons||1⁄4 Cup (4 tbs) (For Garnish)|
1 Melt the butter in a large saucepan and gently fry the onion for 10 minutes, or until soft.
Add the chicken stock and bring it to the boil.
2 Peel the pumpkin and cut it into 5 cm (2 in) chunks.
Add it to the stock and simmer for about 30 minutes or until tender.
Rub the pumpkin and stock through a sieve, or puree it in an electric blender.
3 Return to the pan, add the hot milk, nutmeg and seasoning and heat gently.
Serve in a tureen garnished with croutons Tip: This soup is quite delicious served with a little sour cream and chopped chives.
You can make pumpkin and turnip soup by substituting 225 g (1/2 lb) of turnips for half of the pumpkin and preparing it in the same way.