Pumpkin Soup

Ingredients

• 1 small Pumpkin
• 2 oz. Butter
• ½ pint of Milk
• 2 Onions
• 1 Carrot
• 2 quarts of Water

Method

1. 1

   Peel and slice the pumpkin, onions, and carrot.

2. 2

   Sweat the vegetables in half the butter for five minutes, then pour over boiling water and boil until very soft.

3. 3

   Rub through a sieve, return to the saucepan with milk, pepper, and salt; stir until it boils.

4. 4

   Stir in the rest of the butter and a little lemon juice before serving.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 180. The excerpt below is the record exactly as published.

\ pint of Milk . 3 pints of Water Total Cost— 4§(Z. Time— Half an Hour. |l|^ Peel, wash, and slice up the potatoes and onions and put them into a saucepan with the butter, and stir them about 278 THE ART OF LIVING IN AUSTRALIA. till all the butter is dissolved and worked into the potatoes, but they must not get brown. Pour over the boiling water and boil until they are of a pulp, then rub them through a sieve, return to the saucepan, add the milk and seasoning, and stir till it boils. Pour into a hot tureen, and serve with fried bread. ONION SOUP. 4 Onions \d. 1 oz. Butter 1^ oz. Flour 1 gill of Milk . 2 quarts of Stock Salt and Pepper Total Cost— 3(?. Id. 'Id. Time — One Hour. Peel and slice up the onions and fry them in the butter tni they are a good brown colour. Sprinkle over the flour and brown that too. Pour on the boiling stock and boil steadily till the onions are very soft, then rub through a sieve. If there is any fat on it remove it carefully, pour back into the saucepan, add the milk, pepper, and salt, and boil up. Just before serving put in a few drops of lemon juice. Send fried bread to table with it. PUMPKIN SOUP , 1 small Pumpkin . 4d 2 oz. Butter . 2d. i pint of Milk , . Id. 2 Onions, 1 Carrot ■ -Id 2 quarts of Water

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