400 g
pumpkin purée on the equivalent weight or homemade purée
575 ml
milk
275 ml
chicken stock or water
1 tbsp
cornflour
2 tbsp
cold water
1-2 tsp
salt
50 g
brazil nuts, very thinly sliced
Method :
Head butter or margarine in a
saucepan.
Add onion and fry very gently over
a low heat until soft but still pale in color.
Do not allow to brown.
Stir in pumpkin purée, milk and
stock or water.
Bring to boil, lower heat and
cover.
Simmer very gently for 7 minutes.
Mix cornflour smoothly with water.
Add to soup.
Heat gently, stirring until it
comes to boil and thickens.
Season to taste with salt.
Stir in half the brazils and ladle
soup into warm bowls.
Sprinkle rest of brazils on top of
each serving.
Serves 4 - 6
We make too little of pumpkin in this
country, yet its cheerful orange color adds a note of brightness to
murky winter days. It readily replaces summer marrow and courgettes and
is delicious when converted into the soup below. Use either imported
canned pumpkin or, for economy, make your own by boiling peeled and
diced pumpkin until tender and working it to a purée in a blender or
food processors.
