Creamy Pumpkin Soup
1kg pumpkin, peeled and chopped
2 tablespoons sugar
salt and pepper
2 1/2 cups chicken stock
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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