Recipes > Soup > Pumpkin Soup

Pumpkin Soup


  • 2 pounds of pumpkin
  • 1 1/2 pints of boiling milk
  • butter the size of an egg
  • 1 teaspoonful of sugar
  • salt
  • pepper
  • 3 slices of stale bread


Take out seeds of pumpkin and pare off the rind. Cut into small pieces, and put into a stew-pan with half a pint of water. Simmer slowly an hour and a half, then rub through a sieve and put back on the fire with boiling milk, butter, sugar, salt and pepper to taste, and stale bread, cut into small squares. Stir occasionally; and when it boils, serve.


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Miss Parloa's New Cook Book.

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