Halloween Pumpkin Soup

or Potage Andalouse
From The Constance Spry Cookery Book, 1956

2 lb pumpkin
6 oz potatoes
4 oz onions
1/2 lb tomatoes
2 pints water
1 1/2 oz rice
1/2 oz butter
1/2 gill cream (about a coffee-cup)

Peel and cut up pumpkin, potatoes, onions and chop the tomatoes. Put them into a (large) saucepan with 2 pints water. Bring to the boil and cook until tender, about 20 mins. While the veg is cooking, cook the rice.

Put the cooked veg through a fine sieve (or whizz in a food processor), return to the pan and reheat. Add the rice, the butter and the cream. Sprinkle with chopped parsley.

How to Cook the Rice
One cup rice
Two cups water (or 2 1/2 for brown rice)

Bring to the boil and boil for a minute, stirring. Cover almost completely (leave a crack for the steam to escape). Turn the heat down as low as possible, and leave. White basmati rice takes 5 mins, brown rice takes longer. When the water's all been absorbed, and there are little dents in the top of the rice, it's done.