Pumpkin Soup

Ingredients

• 1 medium-sized pumpkin
• 2 medium-sized onions
• 3 medium-sized carrots
• 2 leeks
• 1 pint milk
• 2 tablespoons butter
• 3 sprigs parsley
• 2 teaspoons salt
• 1/2 tablespoon pepper

Method

1. 1

   Cut pumpkin and carrots into one-inch squares.

2. 2

   Slice onions and leeks and put them in a pot with butter.

3. 3

   Add pumpkin, carrots, and enough water to cover.

4. 4

   Simmer until soft, then add milk and season with salt and pepper.

5. 5

   Blend until smooth.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 55. The excerpt below is the record exactly as published.

1 medium-sued pumpkin 4 eups milk 3 eggs 1 teaspo — —-- Yi teaspoon soft Steam pumpkin until perfectly press through Bieve. Add milk, eggs, and other ingredients. \ thoroughly and jmur into dee; with crust. Sift a little sugar ; ever the top before putting into until firm in the center and a gi Pumpkin Soup First tried out in a "Down Ei 1 medium-sized ^j oup chopped pumpkin celery 2 medium-sized 3 sprigs parsley onions 2 teaspoons salt 3 medium-sized Vi tablespoon pe* carrots 1 tablespoon ~ 2 leeks 1 pint milk 2 tablespoons bu Cut

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