Velvet Pumpkin Soup

This beautiful squash which has been grown in the Americas for more than 5000 years makes sumptuous satiny soups.This recipe is a simple formula for any variety of creamy soups. Instead of Cinderella's lovely carriage, substitute the same amount of cauliflower, asparagus or fresh beans. 

1 litre chicken or vegetable stock
1 kilo pumpkin flesh diced ( I often mix two kind of pumpkins)
2 medium onions diced
300 ml creme fraiche

2 tablespoons of cornstarch
A small bouquet of flat parsley.
Salt and Pepper
50g butter
Garlic croutons (optional)

1. In a big saucepan combine the butter and the onions with a pinch of  salt.
   
2. Cover and cook until translucent, do not allow them to brown.
   
3. Then add the diced pumpkin flesh and the stock.
   
4. Bring the mixture to a boil, cover and cook for 15/18 minutes.
   
5. After cooking , with a wandlike hand blender or immersion mixer, process the soup until smooth.
   
6. In a small bowl, dissolve the cornstarch in 3 tablespoons of water.
7. Remove the pot from the heat and quickly whisk in the cornstarch and add the cream.
8. While constantly stirring, be sure to scrape the bottom of the pan as pumpkin burns easily.
   
9. Allow the soup to boil again for few seconds.
   
10. The result should be a velvety, creamy consistency soup.
    
11. Taste the soup and season. I don’t recommend to add salt while cooking, since the seasoning from the chicken stock will usually suffice.
    

Serve very hot with the chopped parsley and sliced garlic croutons if you wish.