Aurore soup

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.

Serve immediately.