Monday, January 24, 2005
Pumpkin Soup
Chop the pumpkin into large cubes discarding the skin and seeds. Sweat the onion and garlic in butter in a large saucepan until the onion is clear. Add the pumpkin and garlic and sweat for a minute. Add three cups of chicken stock and the tomato paste, cover and simmer for 20 minutes or until the pumpkin is tender. Rinse a blender in boiling water to warm and blend the soup mixture. Serve sprinkled with grated Parmesan cheese. Serves 4 
Comments:
I'm sure that's fine. It would probably give it a slightly thinner taste, but vegetarians would be used to that :)
PS. The tomatoe paste is purely for colour. The weird secret of pumpkin soup is that it's actually _yellow_ and looks a lot like creamed corn if you don't add the red colour to it :)
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