PUMPKIN SOUP WITH CHIVES

      Title: PUMPKIN SOUP WITH CHIVES
  Categories: Harned 1994, Herb/spice, Soups, Vegetables
       Yield: 6 Servings
  
     1/2 c  Onion; diced
       5 c  Homemade chicken stock
            -- well seasoned
   2 1/2 c  Pumpkin puree
            -- canned or fresh*
            Salt and nutmeg; to taste
            Cayenne pepper; to taste
       2 c  Light cream
 
 MMMMM--------------------------GARNISH-------------------------------
            Whipped cream (opt'l.)
            Fresh chives; chopped
 
 MMMMM------------------------PRESENTATION-----------------------------
            Hollowed-out pumpkin shell
            -plus lid (opt'l.)
  
   *If using fresh pumpkin:  Wash, halve and scrape out seeds and fiber.
   Peel and cube.  Cook, covered, in boiling water until tender (about
   25 minutes). Mash in blender or by hand and let drain in strainer for
   30 minutes. You'll need about 5 cups of cubed fresh pumpkin to yield
   enough cooked puree. If you plan to use the pumpkin shell as the soup
   tureen, cook all the cubed pumpkin, saving any leftover puree for use
   in pies, breads or muffins.
   
   To make the soup:  Cook diced onion with stock in a large saucepan for
   about 10 minutes.  Add pumpkin puree and seasonings. Process in
   blender or food processor until smooth. Return to saucepan. Add cream
   and heat through, but do not allow to boil. Taste and adjust
   seasonings.
   
   Ladle into pumpkin shell if desired, replace lid, and ladle into
   individual bowls at the table.  Garnish each with a dollop of whipped
   cream and sprinkle with chopped chives.
   
   From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
   Toronto: James Lorimer & Company, Inc., 1985. Pg. 28. ISBN
   0-88862-788-2. Electronic format by Cathy Harned.
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