October means Halloween, red and orange leaves and recipes made with pumpkin. This week, we’ll share some tasty ways, both sweet and savory, to put pumpkin to delicious use. Today's recipe comes from "The New York Times Cookbook," the famous 1961 version by Craig Claiborne.
2 1/2 lbs. pumpkin, peeled and cut into cubes
5 cups chicken stock
1 cup chopped onion
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3/4 cup white part of green onions
2 cups light cream
Salt and pepper to taste
8 thin slices of ripe tomatoes
1 cup unsweetened heavy cream, whipped
3/4cup finely chopped green part of green onions
In a large kettle, combine the pumpkin, chicken stock, onion and white part of scallions. Bring to a boil and simmer until the pumpkin is tender. Put the mixture through a fine sieve or puree in an electric blender. Cool. Stir the light cream into the soup and season to taste with salt and pepper. Pour the soup into eight chilled cups and float a thin slice of tomato on each serving. Spoon the whipped cream onto each slice or push it through a pastry tube. Garnish each serving with sprinklings of chopped scallions.