Pumpkin Soup (Soupe Au Potiron)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
900g/2 lb butternut pumpkin or other firm pumpkin 1 tablespoon olive oil 1 large onion, chopped
2 cloves garlic, chopped 40g/1-1/2 oz long-grain rice 2 sprigs each parsley and thyme
1 litre/1-3/4 pints chicken stock 1/4 teaspoon grated nutmeg salt and freshly ground black pepper
125ml/4 fl oz single cream snipped fresh chives or chopped parsley, to garnish single cream, to serve



1 Peel the pumpkin, remove the seeds and chop into cubes. Warm the oil in a large saucepan. Add the onion and cook gently for about 5 to 6 minutes, until soft. Add the garlic and cook for serveal seconds. Add the pumpkin, rice, herbs (tied together). stock, nutmeg, salt and pepper. Cover and simmer for about 15-20 minutes, until the pumpkin is soft. Discard the herbs.
2 Puree the soup with a hand-held blender in the saucepan (or puree in batches in a food processoer). Bring the soup to a gently simmer in the saucepan. Stir in the cream and heat gently. If too thick, add a little water. Serve hot, garnished with chives or parsley. A little extra cream may be swirled in the middle of each bowl before garnishing, if desired.

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