Pumpkin Soup

Ingredients

• one pound of very ripe pumpkin
• half a pint of boiling salted water
• two ounces of butter
• half of a French roll
• a little salt
• a pinch of sugar

Method

1. 1

   Cut pumpkin into pieces, cover with boiling salted water, and drain when tender.

2. 2

   Put pulp into a saucepan with butter, add hot milk slowly.

3. 3

   Slice French roll into soup tureen, season soup, and pour over bread.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 104. The excerpt below is the record exactly as published.

Pumpkin Soup Cut one pound of very ripe pumpkin into pieces about two inches square; cover them with half a pint of boiling salted water; when tender, drain, and put through the colander. Put the pulp into a saucepan with two ounces of butter. Leave it for a few minutes, then add to it, slowly, a pint of very hot milk. Slice half of a French roll into the soup tureen, crust and all; season the soup with a little salt and a pinch of sugar

Cook this with the app: pantry check, scaling, and the assistant.