Recipe - Pumpkin Soup - Wt

700 g Pumpkin
2 Potatoes
2 l Cold water
2 teaspoon Salt
60 g Butter
4 Medium leeks
Salt & pepper
Nutmeg
6 tablespoon Cream

Peel pumpkin and potatoes. Cut into small cubes and put into pan. Add water
and salt and bring to boil. Wash leeks well and slice finely. Melt butter
in frying pan and cook leeks until soft. Add leeks to soup and boil
uncovered for 20 minutes. Puree in food processor. Taste for salt and
pepper and cook for 5 minutes more over a low heat. Place a tablespoon of
cream in each warmed soup bowl and gently stir soup in. Add a little
nutmeg.

From The Weekly Times New Pioneer Cookbook By Mrs Robinson, Glen
Waverley, Victoria
Posted to MMRecipes Digest by "Wayne T. Jones" waynej@mail.austasia.net
on Mar 22, 1998