Pumpkin Soup
Thanksgiving is coming fast. This recipe is from the 1880-1920. It is a very good soup to start a Thanksgiving feast. The country folks had to make everything they had in their garden feed a family. Pumpkin has been reduced to a pumpkin pie, or jack-a-lantern. It can be used like any other squash. Try this out now and then surprise your guests with it as a soup on Thanksgiving day.
2 cups pumpkin, chopped (or a 29oz. can)
2½ cups water
½ cup chicken stock
½ small onion, fine chopped
2 garlic cloves
1½ Tablespoons butter
¼ teaspoon hot sauce
¼ teaspoon pepper
¼ teaspoon allspice
¾ teaspoon sugar
1 cup milk
½ cup cream
¼ teaspoon nutmeg
salt to taste
In a deep 10" or a 12" Dutch oven over 12 or 14 charcoals, brown onion and garlic in butter. Add chopped (or caned) pumpkin, water. chicken stock, hot sauce, pepper, allspice and sugar. Cover with lid and bring to a boil. Reduce heat, by removing 2 or 3 charcoals and simmer for 30-40 minutes, or until pumpkin is tender. (moot if using can). Remove from heat and beat or mash until smooth and creamy. Add milk and cream to desired consistency. Heat until thoroughly wormed. Place in worm bowls. Sprinkle with nutmeg and serve.
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