Pumpkin Soup |
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3 oz butter 2 lb peeled chopped butternut pumpkin 1 small onion, finely diced 3 cups water 2 cups full cream milk 1 tblsp flour grated nutmeg to taste chopped parsley |
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Melt two thirds of the butter in a heavy casserole. Add pumpkin and onion, cover and cook gently for 10 minutes. Add water, cover and cook until pumpkin is tender. Puree in an electric blender or push through a sieve. Return to casserole, add milk and remaining butter blended with flour. Season to taste with nutmeg and salt and freshly ground black pepper. Stir well. Bring to a simmer and cook until soup has thickened slightly. Serve with croutons and chopped parsley. |