1 ½ - 2 lb pumpkin
3 medium-sized potatoes
3 large tomatoes
2 pints water
salt and pepper
1 ½ tablespoons rice
little milk (optional)
½ oz butter
3 large tablespoons cream
This is a creamy soup, which is a rich gold in colour.
Peel the pumpkin and cut into chunks. Peel potatoes, wipe and halve tomatoes and remove seeds. Put pumpkin and potatoes into a pan with cold water, season and cook gently for 25-30 minutes until tender.
Boil the rice in salted water until tender. Drain and rinse in hot water to separate grains and set aside. Pass the soup through a sieve or mix in an electric blender. Return to the pan, adjust seasoning and add a little milk if too thick. Reheat, add the rice, butter and cream. Stir well and serve.