‘Fonda del Sol’ Argentinian Pumpkin Soup


  • pounds pumpkin meat
  • pints chicken stock
  • 1 medium onion, chopped
  • 6 spring onions
  • 4 tomatoes
  • ½ pint single cream
  • salt and freshly-ground black pepper
  • ¼ pint whipped cream


Cut pumpkin in pieces; add stock, onion, spring onions and tomatoes, and simmer until tender. Cool. Blend – or purée; add cream; season to taste with salt and pepper. Pour into pre-chilled cups. Just before serving, place a dollop of whipped cream on each portion.