PUMPKIN SOUP.

Hi All. At last we have the recipe for Sue's Soup!
Greenfield's Special Pumkin Soup.
INGREDIENTS:
1 pumpkin
2 medium sized onions
Salt & Pepper
2 vegetable stock cubes
Small single cream
2x 142gm size tins of tomato puree

METHOD: Cut pumpkin in half. Remove all the seeds and loose fibres, cut into wedges. Place in a large roasting tin, skin side down. Drizzle with cooking oil(whatever you have to hand,but a nice olive oil would be good). Roast in oven for approx. 30mins.at Gas 6 or Electric 200C or 400F. Remove from oven and set
aside to cool(cool enough to handle).
Peel onions and finely chop,cook in large saucepan with small amount of oil.Cook until soft but not brown.Use
moderate to low heat to prevent burning.
If pumpkin is cool enough, remove skin, chop flesh into small pieces and place in saucepan with the onions.
Add water. How much depends on your taste for thin or thick soup. In any case cover the pumpkin. Adjustments to liquid can be made later.
Add the tins of tomato puree and add the 2 vegetable stock cubes.
Cook until soft 15 to 20 minutes
Liquidise the soup with a hand blender. Be careful , do not liquidise if soup is too hot! If you spray the kitchen we can't come round and re-decorate! If you don't have a blender use a good old potato masher.
Return the soup to a clean pan. Now's the time to adjust the liquid to thinner or thick by adding water.
Add the single cream to your taste. Don't forget to season with salt and pepper. Taste before adding!
Heat and serve with crusty fresh rolls.
We made two large pots of this soup for our Hallowe'en evening and only one child said he didn't like it.

Just goes to show there is life after Heinz ( with apologies to the Brand!)