Title: Monk's Pumpkin Soup
Categories: Canadian Soup
Yield: 1 Servings

1	l	Chicken stock
1	kg	Pumpkin, peeled & seeded
250	ml	Whipping cream
		Freshly ground pepper &
		Salt
		Croutons (optional)

Bring stock to boil in large saucepan. CUT pumpkin into 1inch (2.5cm) pieces. Add boiling stock, cover and return to boil. Boil gently, partially covered, 18-20 minutes or until pumpkin is very soft. Puree, then press through coarse sieve. RETURN to saucepan add cream and season with pepper and salt if necessary (to taste) . Makes 6 cups (1.5L) Croutons are made by cutting day old French bread into small cubes and frying them in butter until golden. DRAIN on paper towel. Croutons can be made several hours or even a day in advance.

Friar Bob, The MONKS' COOKBOOK, Montreal Qc.

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