Creamy Pumpkin Soup


1kg pumpkin, peeled and chopped

2 tablespoons sugar

salt and pepper

2 1/2 cups chicken stock

thick cream



Place the pumpkin in a saucepan, and boil with the sugar, some salt and enough water to just cover the pumpkin.

When soft, sieve thoroughly or puree in a blender.

Add the chicken stock to the pumpkin puree, stirring well, then add salt and pepper to taste.

Heat and serve with a spoonful of cream and a dusting of cinnamon.

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