Pumpkin Soup Recipe
Pumpkin Soup Recipe with Pumpkin, Potatoes, Onions, Tomatoes, Rice, Butter and Cream.
INGREDIENTS
2 lb (900g) Pumpkin
6 oz (175g) Potatoes
4 oz (100g) Onions
8 oz (225g) Tomatoes
2 pints (1.2 litres) Water or Potato Water
Salt & Pepper
1 pint (600ml) Salted Water
1 1/2 oz (30g) Rice
1/2 oz (13g) Butter
1/2 pint (300ml) Cream
METHOD
Peel and cut the pumpkin, potatoes and onion. Chop the tomatoes. Put everything in a large saucepan with the water along with the salt & pepper. Bring to the boil and cook for around twenty minutes until tender.
While these are cooking, boil the rice, as usual, in the salted water. When both are cooked, strain and rinse with cold water. Puree the pumpkin and potatoes in a blender or with a sieve and return to the saucepan. Reheat and then add the cooked rice, a knob of butter and the cream. The soup should be a creamy consistency and rich golden in colour.
Based on the Pumpkin Soup recipe in:
The Constance Spry Cookery Book
by Constance Spry & Rosemary Hulme (1956).