1 pumpkin, weight about 1.4 kg (3 lb), peeled, seeded and chopped
2 small onions, skinned and sliced
1/2 stick (2 oz) 50 g butter
1 pt (600 ml) white stock
3 tbsp (45 ml) plain flour (All purpose)
1 pt (600 ml) milk
salt and pepper
3 tbsp (45 ml) cream
little grated cheese
chopped parsley to garnish
1. Lightly fry the onions and pumpkin in the butter for about 5 minutes, do not colour. Add the stock, cover and simmer for about 1 hour, or until the vegetables are soft.
2. Sieve or puree the soup in an electric blender and return it to the pan.
3. Blend the flour with a little of the milk to a smooth cream. Add the rest of the milk to the soup and reheat.
4. Stir a little of the soup into the blended flour and milk and return this mixture to the pan, bring to the boil, stirring until it thickens, and cook for a further 2-3 minutes.
5. Season, stir in the cheese and cream and sprinkle with parsley before serving.
