Cream of pumpkin soup

Directions

1. Cut a lid out of the top of the pumpkin. Scrape out the pulp with a spoon taking care not to pierce the shell, which later will be used as a soup tureen. Remove the seeds.

2. Brown the chopped onion in butter, then add the pumpkin.

3. Add 50cl of water and the diced potato. Simmer 40 minutes.

4. Blend in the sour cream and bring to a boil, remove from heat.

5. Add salt, pepper and nutmeg. Purée, then pour into pumpkin shell and serve.

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