Pumpkin soup

Pumpkin soup

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
675g pumpkin, peeled, seeded and chopped
80g onion, finely chopped
90g butter
750ml water
250ml milk
2 tablespoons plain flour
freshly ground white pepper
1 egg yolk, (optional)
salt

Method

  1. Cook pumpkin and onion in 60 g butter in a saucepan for 10 minutes, stirring constantly. Add water and cook gently until pumpkin is very tender. Push through sieve or purée in blender or food processor with a little of the milk.
  2. Melt remaining butter in clean pan and stir in flour, then pumpkin purée and remaining milk, stirring constantly until well blended. Season with salt and pepper. Simmer for 20 minutes.
  3. If desired, take out a little soup, blend with egg yolk and stir into remaining soup, just before serving.

Variation

  • Add a little grated fresh ginger with onion.
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