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Puree with Pumpkins


Peel, take away the seed and cut the pumpkin in small pieces; put them in a stewpan with water just enough to cover them, a little salt and white pepper, set on the fire and take off when cooked; throw away the water, mash and strain the pumpkin, put it back in the stewpan, cover with milk, add a little sugar, set it again on the fire, and take off at the first boiling; pour a little of it on croutons in the soup-dish, and keep covered in a warm place for ten minutes; then pour also the remainder in, and serve.


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Hand-Book of Practical Cookery (1884).

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