- Peel the pumpkin and cut into cubes. Saute together with the onions, then add in the white wine and stock.
- Boil till pumpkin cubes are soft and blend till smooth. Stir in the cream, add salt and pepper to taste.
- Blanch the spinach in hot water and liquidise together with the mint leaves. Make melon balls from both the watermelon and honey dew and chill in the refrigerator.
- Pour the pumpkin soup into soup dish and serve with the chilled melon balls and stir in the spinach/mint sauce.
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