| Pumpkin Soup |
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| Written by Ralph Upton, 2005 | |
A winter warmer to serve in bowls, sprinkled with chopped parsley, and with slices of French bread at an indoor party, or in mugs to spur on the revellers on Bonfire Night, which saw the 400th anniversary of the Gunpowder Plot in 2004.
50g (2oz) butter 1 medium onion, finely sliced 450g (1lb) ripe pumpkin flesh 570ml (1pt) milk 2 tbsp sugar Salt and pepper Melt the butter in a large pan and add the onion. Allow to soften for several minutes but do not allow to turn brown. Meanwhile, cut the pumpkin flesh into small chunks and place in another pan. Barely cover with lightly salted water and boil for 6-7 minutes until soft. Drain the pumpkin and pass through a sieve, pressing down with a potato masher, to make a purée. Stir the pumpkin purée into the melted butter and onion and allow to stand for 10 minutes. Meanwhile, boil the milk and add it to the pumpkin mixture, along with the sugar, salt and pepper and allow to simmer gently for a few minutes. Serves 4-6 |
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