Recipes > Soup > Pumpkin Soup

Pumpkin Soup


For six persons use three pounds of pumpkin; take off the rind, cut in pieces and put in a saucepan with a little salt and cover with water; let it boil until it is soft (about twenty minutes) and pass through a colander; it must have no water in it; put about three pints of milk in a saucepan, add the strained pumpkin, and let come to a boil; add a very little white sugar, some salt and pepper, but no butter. Serve hot.


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Vaughan's Vegetable Cook Book (1919).

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