From:
The Thorough Good Cook
Soups: 26. Pumpkin Soup Maigre
Cut your
pumpkin into-slices, and put it in boiling water for five minutes, with some
salt; take it out; pound it to a
pulp, and put it into a
saucepan with some melted
butter, with which warm it up. Put into a tureen some crusts of
bread spread with
butter and
sugar; add the pumpkin pulp; pour in some boiling
milk, mix the whole, and serve after you have let it simmer for ten minutes longer. Or you may make your pumpkin soup a savoury one with
veal stock. This interesting vegetable is shamefully neglected by
English cooks. Boiled or fried pumpkin is eaten with roast meat in
Australia; and
pumpkin pie is one of the nicest of
American sweet dishes.