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Editions Exbrayat
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Cream of Pumpkin Soup
Servings:
1-2
Ingredients:
- 1 pumpkin, approximately 2kg
- 1 onion
- 1 large potato
- 50cl sour cream
- 50g butter
- 1 heaping teaspoon grated nutmeg
- salt
- black pepper
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Method:
Cut a lid out of the top of the pumpkin. Scrape out the pulp with a spoon
taking care not to pierce the shell, which later will be used as a soup
tureen. Remove the seeds.
Brown the chopped onion in butter, then add the pumpkin. Add 50cl of water
and the diced potato. Simmer 40 minutes.
Blend in the sour cream and bring to a boil, remove from heat. Add salt,
pepper and nutmeg. Purée, then pour into pumpkin shell and serve.
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