Pumpkin Soup

These measurements are in metric, but can easily be converted.

Ingredients

• One 3 Kg pumpkin
• Two leeks or two onions (or one of each)
• Fifty grams of butter.
• One large potato
• 30 to 40 centilitres of water
• 50 centilitres of fresh cream.
• Half a soup spoon of nutmeg
• Salt and pepper to taste.
• Four slices of brown bread and 50 to 60 grams of grated Emmenthal cheese.

Empty the pumpkin and discard the seeds and stringy bits, cut the rest into cubes of about 2 cm a side. Peel the potato and cut into cubes of about the same size. Chop the white part of the leeks / onions very fine. Simmer them gently in the butter. Add the pumpkin, potato and water, bring to the boil and turn the heat to low for 30 to 40 minutes.

Start preheating the oven at about 180 - 200 degrees Celsius.

Cut the slice of bread in half and grate the cheese. Lightly toast the bread and then sprinkle it with the cheese.

Pop bread into the oven for about 3-4 minutes (or until cheese has taken on pretty golden aspect) just before you serve.

Once the pumpkin is cooked, add the cream, bring to the boil and remove from hot plate. Mix the lot in a blender or equivalent (the manual versions are the best). Add the salt pepper and nutmeg.  If necessary reheat a little.

Serve in bowls and float the cheese toast on top.

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Source

Salegamine. Livejournal. Neuchâtel, Switzerland. 2007. http://salegamine.livejournal.com/253404.html