Cold Pumpkin Soup Recipe
Ingredients
| 900 ml. / 1 1/2 pints beef stock | ||
| 1 x 200 g. / 7oz. Can tomatoes, drained | ||
| Onion | 1 , chopped | |
| Bay Leaf | 1 | |
| 225 g. / 8 oz. cooked pumpkin, pureed | ||
| 300 ml. / 10 fl. oz. milk | ||
| Chopped chives to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put the stock, tomatoes, onion and bay leaf in a saucepan.
Cover and simmer for 15 minutes.
Remove the bay leaf and cool.
Rub the soup through a strainer or puree in an electric blender.
Return to the pan and add the pumpkin.
Season to taste with salt and pepper and simmer for 2 minutes.
Stir in the milk.
Chill, then garnish with the chives.
Cover and simmer for 15 minutes.
Remove the bay leaf and cool.
Rub the soup through a strainer or puree in an electric blender.
Return to the pan and add the pumpkin.
Season to taste with salt and pepper and simmer for 2 minutes.
Stir in the milk.
Chill, then garnish with the chives.
Chef
