Chop the onions, place in a large pot and sweat in butter. Thinly slice the swiss chard leaves and the potatoes. Dice the flesh of the pumpkin. Add all the vegetables to the onions and cover generously with water. Season with salt and pepper, cover and cook for 40 minutes on a high heat. Put this soup through a colander, saving the stock and draining the vegetables. Put the vegetables through a food mill (fine grid). Set 6 tablespoons of this purÄe aside. Add the milk to the stock to bring up to 4 pints of liquid. Add most of the vegetable purÄe and warm in the oven. Toast the slices of bread and spread them with some of the remaining purÄe. Sprinkle with melted cheese, put under the grill for 2 minutes. Serve in a soup tureen with the bread on the side.
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1 lb pumpkin
1 lb potatoes
12 swiss chard leaves
2 onions
2 tbsp butter
2 pints milk
6 slices sourdough bread
2 1/2 oz grated Emmenthal cheese
salt, pepper
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20
mn
@
60
mn
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Choose potatotes that have a floury flesh (bintje variety).
