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Chilled Pumpkin Soup (Fonda del Sol)

This Argentinian soup has a wonderfully rich orange colour.

ingredients

1 3/4 lb (800 g) pumpkin (net weight)
4 ripe fresh or tinned plum tomatoes
1 medium-sized onion
2 leeks
2 vegetable or chicken stock cubes
9 fl oz (250 ml) single cream
salt and pepper

method

1. Peel the pumpkin, cut out all the seed-bearing sections and weigh out 1 3/4 lb (800 g) of flesh; cut this into small pieces.

2. Blanch and peel the tomatoes, if using fresh; remove any tough parts and discard the seeds.

3. Trim and peel the onion, slice lengthwise into quarters and then cut across these, into small pieces.

4. Slice the leek. Place all the vegetables in a large saucepan or stock pot; add scant 1 1/2 pints (800 ml) water and the 2 stock cubes.

5. Bring to the boil, cover and reduce the heat to low so that the liquid remains at a gentle boil. After 1 hour the pumpkin should be very tender.

6. Remove from the heat and beat until smooth with a hand-held electric beater.

7. Allow to cool completely then stir in the cream; season to taste with salt and pepper, cover and chill in the refrigerator for at least 2 hours. Serve very cold.

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