A recipe from France: The Cookbook
Preparation: 15 minutes
Cooking: 45 minutes
Serves: 6 people
60 g (2oz) (4 tablespoons) butter
500 g (1lb 2oz) pumpkin, peeled, de-seeded and sliced
250 g (9oz) tomatoes, sliced Salt and pepper
250 g (9oz) potatoes
1 egg yolk
50 ml (2fl oz) (¼ cup) crème fraîche
Melt the butter in a large pan. Add the pumpkin and tomatoes and cook over a low heat for 5 minutes.
Pour in 2 litres (3½pints) boiling water, season with salt and pepper and add the potatoes, then cover and simmer for 40 minutes.
Transfer the mixture to a food processor or blender and process until smooth.
Return to the pan and cook for a further 5 minutes, then pour into a tureen.
Beat the egg yolk with the crème fraîche in a bowl, then stir into the soup to thicken.