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| What You Need: |
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1 tablespoon butter
2 tablespoons finely chopped onion
2 cups cooked pumpkin, canned or fresh, thoroughly drained
2½ cups chicken stock, fresh or canned
2½ cups milk
1/8 teaspoon ground cloves
½ teaspoon sugar
1 teaspoon lemon juice
2 to 3 drops Tabasco
½ teaspoon salt
¼ cup heavy cream
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| How To Cook: |
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1. In a heavy 4-quart saucepan, melt the butter over moderate heat. When the foam subsides, add the onions and cook for 2 or 3 minutes, stirring, until they are transparent but not brown.
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2. Add the pumpkin, chicken stock, milk, the cloves, sugar, lemon juice, Tabasco and salt. Stir thoro oughly to blend all the ingredients.
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3. Bring to a boil, then reduce the heat to its lowest point and cook the soup, stirring occasionally, for 15 minutes. Then puree the soup by forcing it through a fine sieve or food mill into a large mixing bowl.
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4. Do not use a blender; it will result in too bland and smooth a texture. Stir in the cream. Return the soup to the saucepan and heat it through without letting it come to a boil. Taste for seasoning, garnish with croutons, if desired, and serve hot.
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5. NOTE: This pumpkin soup may also be served chilled. If you serve the soup cold, omit the croutons and garnish each serving with a thin slice of peeled, chilled orange.
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