Pumpkin Soup

Ingredients

• a slice of pumpkin
• a large carrot
• about a quart
• 2 tablespoons butter or margarine
• 1^2 tablespoons of flour
• a tablespoon of onion juice
• a teaspoon of sugar

Method

1. 1

   Cut pumpkin and carrot into cubes, cover with salted water, and cook until tender.

2. 2

   Press through a sieve, heat with seasonings and butter-flour mixture until thickened.

3. 3

   Simmer for 10 minutes.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 11. The excerpt below is the record exactly as published.

PUMPKIN SOUP Pare a slice of pumpkin and cut roughly into i>^-inch cubes. Scrape and cut up a large carrot. The quantity of both vegetables together should measure about a quart. Barely cover with salted cold water and gently cook until very tender. Press with the liquid through a sieve. Put back in saucepan and heat, seasoning with pepper, a bit of mace or a dash of grated nutmeg, and a tablespoon of onion juice. Heat 2 tablespoons butter or margarine, stir into it 1^2 tablespoons of flour until smooth, and stir rapidly into the pumpkin while it is heating; continue to stii until it boils and thickens slightly. Dilute to thick soup consistency with boiling water in which a chicken cube has been dissolved, or with hot milk. Simmer lo minutes, stirring frequently. You may like a teaspoon of sugar

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