3-4 tbsp. butter
1 c. chopped onion
3/4 c. white part of scallions
2 1/2 lbs. pumpkin, peeled and cut into cubes
5 c. chicken stock
2 c. light cream
Salt and pepper to taste
8 thin slices ripe, red tomatoes
Sour cream
3/4 c. finely chopped green part of scallions

In a large kettle, heat the butter and gently saute onion and white part of scallions until transparent, but not brown. Add pumpkin and chicken stock and bring to a boil; simmer until pumpkin is very tender.

Puree mixture in a blender and cool overnight. Stir in cream and season to taste with salt and pepper. Pour soup into well chilled soup bowls. (Put in freezer ahead of serving.) Decorate top of soup with a bit of sour cream and chopped scallions. Serves 8.