PUMPKIN SOUP
1 large red onion, thinly sliced
1/4 pound butter, unsalted
8 cups pumpkin, raw, peeled, chopped
White pepper, to taste
6 cups chicken broth
2 tablespoons rice, raw
2 cups heavy cream, or to taste
In a kettle cook onion in butter over moderate heat, stirring occasionally, until softened
and add pumpkin, white pepper, and salt to taste. Cook mixture, covered over moderately
low heat 20 minutes, or until pumpkin is softened. Add broth and bring to a boil. Add rice
and cook, covered, over moderately low heat 20 to 25 minutes, or until pumpkin is very
soft. Remove kettle from heat and let mixture stand, uncovered, 10 minutes.
In a food processor or blender puree mixture in batches, transferring to another kettle as
pureed, and stir enough cream into soup to reach desired consistency. Add salt and white
pepper to taste. Heat soup over moderate heat, stirring occasionally, until hot. Makes
about 10 cups, serving 6 to 8.