Pumpkin Soup Recipe
Pumpkin Recipe with Pumpkin, Butter, Nutmeg & Milk.
INGREDIENTS
3lb (1.5kg) Pumpkin
2 oz (50g) Butter
Salt & Pepper
A Pinch of Nutmeg
1 tsp White Pepper
2 pints (1.2 litres) of Milk
1 tbsp Plain Flour
METHOD
Peel the Pumpkin and cut it into small squares. Place them into a large saucepan of salted boiling water and boil until quite tender. Strain and rub through a fine sieve.
Bring to boil the Milk. Melt the Butter in another saucepan and stir in the Flour until smooth. Add the pinch of Nutmeg and the White Pepper. Pour in half the boiling Milk by degrees, stirring all the time. Add the Pumpkin pulp and mix well. Add additional Milk until it makes the consistency of single cream. Lastly, season with Salt & Pepper to taste.
Based on the Pumpkin Soup recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).