Pumpkin soup

Name: Pumpkin soup
Yield: 6 servings
Cuisine: Boil
Ingredients: 45.00 g butter; 750.00 g pumpkin; 1.00 onion large; 1.00 orange zest only; 750.00 ml stock chicken; 0.00 salt; 0.00 black pepper freshly ground; 60.00 ml sherry medium cream; 125.00 ml cream; 250.00 ml milk; 30.00 ml fresh parsley finely chopped, to garnish

6 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (11)

45.00 g	butter
750.00 g	pumpkin
1.00	onion — large
1.00	orange — zest only
750.00 ml	stock — chicken
0.00	salt
0.00	black pepper — freshly ground
60.00 ml	sherry — medium cream
125.00 ml	cream
250.00 ml	milk
30.00 ml	fresh parsley — finely chopped, to garnish

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Method:

Melt the butter in a large saucepan. Add the pumpkin, onion and orange rind and cook over a very gentle heat until the onion is soft, about 5 minutes.

Add the stock and seasoning and bring to the boil. Reduce the heat and simmer gently (covered) for about 30 minutes, or until the pumpkin is tender. Liquidise the soup and return to the cleaned saucepan.

Add the sherry, cream and enough milk to make the soup the right consistency. Heat through and simmer for 5 minutes.

Check the seasoning, pour into a preheated tureen, sprinkle parsley over the top and serve immediately.