2 onions
1 large pumpkin
50g (2 oz) butter or margarine
4 large tomatoes
1.5 litres (2½ pints) vegetable stock
salt and pepper
115ml (4 fl oz) double cream or crème fraîche
croutons and flat-leaved parsley, to garnish
Serves 4-6
Remove the skin and top and base from the onions. Cut in half vertically and then chop each half finely.
Cut three slices of pumpkin, remove the skin and cut out the seeds and stringy bits from the centre. Chop into chunks. Weigh the chunks—you will need 1 kg (2½ lbs).
Melt the butter in a saucepan. Cook the pumpkin and the onions, stirring, until the onions are transparent. Score the tomato skins, place in a bowl and add boiling water. Leave for a minute, drain and remove the skins.
Add the tomatoes and stock, stir and bring to the boil. Cover and simmer for 20-30 minutes or until the vegetables are tender. Season to taste. Purée the mixture in a blender—you may have to do this in batches.
Return the mixture to the pan. Stir in the cream or crème fraîche and heat through gently. Serve with croutons and garnish with flat-leaved parsley.
