Cream of Pumpkin Soup

Rich and creamy and cheap.

2 1/2 lb. fresh whole pumpkin
1/2 pt. heavy cream
1 qt. clear beef bouillon
1/2 lb. butter
1 qt. milk
3 medium yellow onions
parsley
watercress
paprika

The day before, cut the pumpkin scraping out the seeds and strings. Steam the pumpkin and when the meat is just soft separate from the skin. Chop the onions and saute in 3 tablespoons of butter. Put in the kettle with pumpkin and pour the bouillon in and simmer for 20 minutes. Then puree the whole batch either by hand or blender, but if you use a blender, turn it on for just a few seconds.
Thirty minutes before serving, reheat and add cream and the rest of the butter, stirring to get a creamy texture. Sprinkle each bowl with paprika, pepper and salt to taste.
Serves 8 to 10 bowls.

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