Pumpkin Soup Au Gratin
(Crema di Zucca Gratinata)
Ingredients:
1 lb 2 oz (500 grams) peeled, seeded and chopped pumpkin
3 potatoes, cut into wedges
1 fresh sage leaf
1 and 3/4 pints (1 liter) milk
3 and 1/2 fl oz (100 ml) double cream
4 country-style bread slices
2 tablespoons Parmigiano cheese, freshly grated
Salt and pepper
Directions:
Pour the milk and 12 fl oz (350 ml) water into a saucepan and bring to a boil.
Add the pumpkin, sage and potatoes.
Season with salt and pepper and bring back to a boil.
Lower the heat to medium and cook for about 40-45 minutes.
Remove the sage leaf.
Transfer the mixture to a food processor and process to a puree.
Pour into a saucepan.
Stir in the cream.
Season with salt and pepper to taste and reheat for another few minutes.
Pour into individual flameproof soup bowls.
Lop with a slice of bread.
Sprinkle with the Parmigiano cheese.
Melt the cheese under a preheated grill. Serves 4.