Pumpkin Soup Recipe

Creme de Citrouille

Who could resist this gorgeous pumpkin soup recipe! Made with the most beautiful bright orange vegetable - a vivid sight in the markets throughout France. They make a delicious warming soup as the autumn chill hits the air. But I think it is equally delicious when chilled!

This recipe is for about six people.

Ingredients

• 2lbs pumpkin, peeled, seeded and cut in large pieces

• 2 ozs ( 4 level tablespoons) of butter

• 1/4 pint water

• 2 1/4 (1.3 litres) pints milk

• Salt and grated nutmeg

• 2 ozs (50gms) rice

Method

• First melt the butter in a heavy bottomed pan.

• Cook pumpkin slowly over a low heat for about 15 minutes, stirring frequently.

• Add the nutmeg, salt and warm water.

• Cook rapidly until soft.

• Use a blender to bring to a puree.

• Put milk in a pan, add puree and rice.

• Bring to the boil, then simmer over a low heat for about half an hour.




Serve with either croutons or your favourite bread.

So beautiful, it's going to be a winner!



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