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Categories:Viewed: 21 - Published at: 9 years ago
Ingredients
- 4 Tbsp. butter
- 4 scallions, chopped
- 1 small onion, sliced
- 1 1/2 lb. pumpkin, peeled and diced
- 4 c. chicken stock
- 1/2 tsp. salt
- 2 Tbsp. flour
- 3/4 c. hot light cream
- tiny toasted croutons
- whipped cream
- salt (slightly)
Method
- Melt 2 tablespoons butter in a large saucepan.
- Add scallions and onion; cook until almost soft, but not brown.
- Add pumpkin, chicken stock and salt.
- Simmer until pumpkin is soft.
- Stir in flour kneaded with 1 tablespoon butter and bring the soup to a boil.
- Press the soup through a fine sieve or puree it in a blender.
- Correct the seasoning and add light cream and 1 tablespoon butter.
- Heat the soup just to the boiling point and serve it garnished with the tiny toasted croutons and whipped cream.
