This is from ” A Celebration of Soup” by Lindsay Bareham, but she credits the recipe to Elizabeth David.
Ingredients
- 550 g pumpkin flesh
- 900 ml water
- 570 ml (approx) mild chicken or clear vegetable stock
- 150 ml double cream
- salt
- 100 g Fontina Cheese or other quick-melting cheese
Servings:
Instructions
- Cut the pumpkin flesh into small pieces, and simmer in the water until quite soft, adding extra water if necessary. Push all through a fine sieve.
- Return the resulting puree to the rinsed saucepan or casserole, thin with the chicken or vegetable stock ( or water ) and reheat, adding the cream gradually and seasoning with salt.
- To serve the soup, have ready 4 wide ovenproof soup bowls, and cut the cheese into dice. Heat the oven, pour the hot soup into the bowls, scatter cheese onto each, transfer to the oven and heat until the cheese melts.
- Serve straight from the oven without delay.
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