Pumpkin Soup # 11
(4 servings)

2 pounds pumpkin
1 big apple
1 onion
1 carrot
1 piece celery
1-2 chilis
2 garlic cloves
1 tbs butter
2 pts. chicken stock
1 medium size piece fresh ginger
2 bayleaves
1 branch thyme
5 1/2 ounces whipping cream

5 1/2 ounce creme fraiche
1 tbs. lemon juice
1 ts. sugar
1 ts. tandori-spice

chives

Peel pumpkin and apple and dice them. Cut all vegetable into small dices. Remove seeds of the chilis and chop them together with the garlic into small pieces. Put butter into saucepan and saute vegetables, chilis and garlic for a short time. Add pumpkin, apple, stock, ginger (peeled and cut into small pieces), bayleaves and thime. Cook on low heat for 20 to 25 minutes. Remove bayleaves and thime, add cream and pure the whole lot. Season with salt. Add sugar, lemon juice and tandori to the creme fraiche and serve it as well as the chives together with the soup. I also serve a piece of flat loaf bread with it.

Pumpkin Soup

1 1/2 - 2 lb. pumpkin
2 large potatoes
1 medium onion
2 medium tomatoes
3 pints cold water
pinch salt
ground white pepper
couple sprigs fresh rosemary
1 to 1 1/2 stock cube(s) (flavour of your choice, preferably chicken)
knob of butter

Peel the pumpkin and potatoes and cut into chunks, roughly. Wipe and halve tomatoes and remove seeds (leave skin on). Chop the onion roughly and put all vegetables into a large saucepan containing the cold water, add salt and pepper, stock cubes and rosemary and bring to the boil. Stir, cover and simmer for about 45 minutes. Turn off heat, allowing to cool with lid still on pot. While still hot, add butter to the soup. When cool, mix thoroughly then blend it all up to a thick, smooth consistency. If you do not have a blender, push through a sieve. Mix it all up well. To serve, reheat until piping hot, and serve with lots of crusty bread. To store, Keep it in a refrigerator, in a sealed container (or a bowl covered with clingfilm) for up to 5 Days. Or freeze (up
to 3 months).

Pumpkin Soup
Yield: 6 Servings

1/2 c onions
3 tb butter
2 c mashed cooked pumpkin
1 ts salt
1 tb sugar
1/4 ts nutmeg
1/4 ts ground pepper
3 c chicken broth
1/2 c light cream

Chop the onions and gently brown in the butter in a pan or kettle. Put mashed pumpkin into onions in pan with the salt, sugar, nutmeg and pepper. Slowly add chicken broth and heat thoroughly, but do not boil. To serve, pour into a tureen and add the cream. Makes 4 to 6 small servings.

Pumpkin Soup

2 pounds pumpkin
2 large potatoes
1 large onion
2 medium tomatoes
1 swede (rutabaga)
2 carrots
3 pints cold water
salt
ground white pepper
several sprigs fresh rosemary
1-2 stock cubes
2 oz butter
cooked rice

Peel the pumpkin, carrots, swede and potatoes and cut roughly into cubes. Wipe and halve the tomatoes and deseed (leave skin on). Roughly chop the onion. Put all the vegetables into a pot containing the water. Bring to a boil, then season with salt, pepper, stock cubes and rosemary. Stir and taste, and correct seasonings. Cover and simmer until tender. Turn off heat, add butter and allow to cool with lid on. When cool, stir in butter. Blend in a blender, to a smooth, thick consistency. To serve, reheat soup until piping hot. Add cooked rice and serve.

To store, keep in the refrigerator in a sealed container for up to 4 days, or freeze in a well sealed container and store for up to 6 months.

Pumpkin Soup

1/2 stick butter
4 chunks fresh pumpkin meat
3 whole butternut squash, peeled
3 large tomatoes
1 clove garlic
1 onion
1/2 green pepper
6 cups chicken broth
1 cup cream
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 teaspoon salt
dash sugar
fresh parsley, (optional)
fresh basil, (optional)

Start food processor and drop garlic through the feeder tube to mince. Remove steel blade and put French fryer disk in. Load feeder tube and with the vegetables in chunks and process. Remove vegetables and saute in hot butter. Dice tomatoes the same way, cutting into quarters
first. Bring chicken stock to a boil and add tomatoes and their juices and all seasonings. With the steel blade, mince several sprigs of fresh parsley and basil (if desired). Add vegetables after 15 minutes of simmering and continue to simmer an additional 15 minutes (or until it tastes good). Stir in the cream, basil and parsley and serve.