Pumpkin Soup

Ingredients

• a large ripe pumpkin weighing about a pound and a half
• two ounces of butter
• a quarter of a pound of stale bread-crumbs
• a small sliced onion
• a gill of water
• a couple of bay leaves
• a pinch of sugar
• pepper
• salt

Method

1. 1

   Peel and cut pumpkin into thick slices, removing seeds.

2. 2

   Place in a stewpan, cover with water, sprinkle with salt, and boil gently for five minutes.

3. 3

   Pour away water and pass pumpkin through a sieve.

4. 4

   Add pulp to melted butter, stir, then add hot stock.

5. 5

   Soak bread-crumbs in milk, add onion and water, bring to boil, and add to soup.

6. 6

   Simmer for twenty minutes, stirring occasionally.

7. 7

   Strain, add sugar, pepper, and salt, and boil gently.

8. 8

   Pour over beaten egg yolks mixed with milk and serve with fried bread sippets.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 27. The excerpt below is the record exactly as published.

Pumpkin Soup. For this is needed a large ripe pumpkin weighing about a pound and a half; but an excellent substitute can be made with a thoroughly ripe vegetable marrow, which should be of a deep golden color. Peel and cut it into thick slices, carefully removing the seeds, and place in a stewpan, adding sufficient water to cover. Sprinkle with a little salt and let it boil gently for five minutes, after which pour away the water and pass the pumpkin through a sieve. Next add the pulp to two ounces of butter, pre- viously melted in a stewpan, and stir for a few minutes be- fore adding a pint of clear stock, boiling hot. Now soak a quarter of a pound of stale bread-crumbs in a pint of milk, add a small sliced onion and a gill of water, bring the whole to boiling point and add it to the soup, which should now be allowed to simmer gently for twenty minutes. It will be necessary to stir it from time to time, and to remove any scum that may appear. A couple of bay leaves will im- prove the flavor. After twenty minutes, strain the soup through a colander, add a pinch of sugar and a little pepper

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