Pumpkin Soup
(8 servings)
2-1/2 lbs pumpkin, peeled and cut into cubes
5 cups chicken stock
1 cup chopped onions
3/4 cup scallions, white part only, chopped
2 cups half-and-half cream
salt and freshly ground pepper to taste
pinch of cayenne
pinch of grated nutmeg
3/4 cup finely chopped scallions, green part only
In large pot combine pumpkin, chicken stock, onions, and white part of scallions. Bring to boil and simmer until pumpkin is tender. Put mixture through fine sieve or purée in food processor.
Stir half-and-half cream into the soup and season to taste with salt, pepper, cayenne and nutmeg.
Serve soup at room temperature, garnished with sprinklings of the green part of scallions.