How to make – Cream of Pumpkin Soup

Cooking class: Cream of Pumpkin Soup

Ingredients:
1 large pumpkin about 4-5 lbs in weight
1/4 cup butter or margarine
1 large onion, sliced
1 cup heavy cream
Pinch salt, white pepper and nutmeg
Snipped chives to garnish

Method:
1. Wash the pumpkin on the outside and cut through horizontally, about 2 inches down from the stern end
2. Carefully cut most of the pulp off the top and reserve the "lid" for later use.
3. Remove the seeds from the inside and discard them
4. Using a small, sharp kinfe, carefully remove all but 1/2 inch of the pulp from inside the pumpkin. Work slowly and carefully to avoid piercing the outer skin of the pumpkin. Chop all the pulp from the top of the pumpkin and the inside and set it aside
5. Melt the butter or margaarine in a large saucepan and add the onion. Cook slowly until the onion is tender but not brown. Add the pumpkin flesh and about 4 cups cold water. Bring to the boil and then allow to simmer gently, covered, for about 20 minutes
6. Puree the mixture in a food processor or blender in several small baches. Return the soup to the pot and add the cream, salt, pepper, and nutmeg to taste. Reheat the