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.

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