1 pumpkin, weight about 1.4 kg (3 lb), peeled, seeded and chopped
2 small onions, skinned and sliced
1/2 stick (2 oz) 50 g butter
1 pt (600 ml) white stock
3 tbsp (45 ml) plain flour (All purpose)
1 pt (600 ml) milk
salt and pepper
3 tbsp (45 ml) cream
little grated cheese
chopped parsley to garnish
2 small onions, skinned and sliced
1/2 stick (2 oz) 50 g butter
1 pt (600 ml) white stock
3 tbsp (45 ml) plain flour (All purpose)
1 pt (600 ml) milk
salt and pepper
3 tbsp (45 ml) cream
little grated cheese
chopped parsley to garnish
method
1. Lightly fry the onions and pumpkin in the butter for about 5 minutes, do not colour. Add the stock, cover and simmer for about 1 hour, or until the vegetables are soft.
2. Sieve or puree the soup in an electric blender and return it to the pan.
3. Blend the flour with a little of the milk to a smooth cream. Add the rest of the milk to the soup and reheat.
4. Stir a little of the soup into the blended flour and milk and return this mixture to the pan, bring to the boil, stirring until it thickens, and cook for a further 2-3 minutes.
5. Season, stir in the cheese and cream and sprinkle with parsley before serving.
2. Sieve or puree the soup in an electric blender and return it to the pan.
3. Blend the flour with a little of the milk to a smooth cream. Add the rest of the milk to the soup and reheat.
4. Stir a little of the soup into the blended flour and milk and return this mixture to the pan, bring to the boil, stirring until it thickens, and cook for a further 2-3 minutes.
5. Season, stir in the cheese and cream and sprinkle with parsley before serving.
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