Pumpkin Soup

Ingredients

• half or a quarter of a moderate-sized pumpkin
• a piece of butter the size of an egg
• a pinch of salt
• some boiling milk
• toasted bread, cut into dice
• two fresh eggs

Method

1. 1

   Pare and slice the pumpkin, boil until reduced to pulp, rub through a sieve, and mix with salt and butter.

2. 2

   Stir over heat until boiling, thin with sweetened boiling milk, and serve over soaked bread-dice.

3. 3

   Optionally whisk eggs in the tureen and pour soup over them.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1402. The excerpt below is the record exactly as published.

Pumpkin Soup. — Take half or a quarter of a moderate-sized pimipkin, pare it, remove the seeds, and cut the pumpkin into thin slices. Put these into a stewpan, with as much water or milk as wiU cover them, and boil gently until they arc reduced to pulp. Rub this through a fine sieve, mix with it a pinch of salt and a piece of butter the size of an egg, and stir it over the fire until it boils. Thin it with some boiling milk, which has been sweetened and flavoured with lemon-rind, cinnamon, or orange- flower water. It should be of the consistency of thick cream. Put toasted bread, cut into dice, at the bottom of the soup tureen. Moisten the bread-dice with a small quantity of the liquor, let them soak a little while, then pour the rest of the soup over them, and serve very hot. Or, whisk two fresh eggs

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