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This American classic recipe uses a version of shortcrust pastry that is used for sweet open-faced flans and tarts. It's richer than shortcrust, but very crisp, and the eggs give it a shortbread quality.
Low-fat, full of flavour, easy to make and suitable for freezing: there really is every reason to make this superb velvety, almost fat-free soup on a winter's day. It's bound to become a favourite immediately!
Pumpkin and other squashes make excellent soup in the autumn...you could even try serving this in the hollowed-out pumpkin shell for visual appeal, perfect for Halloween!
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