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Pumpkin Soup
2 pounds pumpkin
2 large potatoes
1 large onion
2 medium tomatoes
1 swede (rutabaga)
2 carrots
3 pints cold water
salt
ground white pepper
several sprigs fresh rosemary
1-2 stock cubes
2 oz butter
cooked rice
Peel the pumpkin, carrots, swede and potatoes and cut roughly into
cubes. Wipe and halve the tomatoes and deseed (leave skin on).
Roughly chop the onion. Put all the vegetables into a pot containing
the water. Bring to a boil, then season with salt, pepper, stock
cubes and rosemary. Stir and taste, and correct seasonings.
Cover and simmer until tender. Turn off heat, add butter and allow
to cool with lid on. When cool, stir in butter. Blend in a blender,
to a smooth, thick consistency. To serve, reheat soup until piping
hot. Add cooked rice and serve.
To store, keep in the refrigerator in a sealed container for up to
4 days, or freeze in a well sealed container and store for up to
6 months.
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Pumpkin 14