Recipe: Mexican Pumpkin Soup (served cold)

MEXICAN PUMPKIN SOUP
Source: The Everything Cookbook by Faith Jaycox, Sarah Jaycox, Karen Lawson
Servings: 6

4 cups chicken broth
1/2 cup minced onion
3 scallions, minced, divided use
1 (1 lb) can unseasoned pumpkin
1 cup light cream
1/2 tsp salt, or to taste
TO SERVE:
2 medium tomatoes, thinly sliced
1/4 cup heavy cream whipped or 1/4 cup dairy sour cream

To the broth add onion and the white part of the scallions (save the green tops for garnish). Bring to a boil; simmer 15 minutes.

Add pumpkin; blend well; simmer 5 minutes longer after it comes again to a boil.

Puree in electric blender until smooth (use caution with hot liquid in blender). Cool.

When cool, add light cream and salt. Place in cups; chill thoroughly.

TO SERVE:
Gently place a thin slice of tomato on each cup. Decorate each tomato slice with a rosette of whipped cream or sour cream. Garnish with minced green tops of scallions.