Fruit Soup (Pumpkin, Marrow, or Cucumber)

Name: Fruit Soup (Pumpkin, Marrow, or Cucumber)
Ingredients: 1 kg Pumpkin, Vegetable Marrow, or Cucumber (peeled, seeded, and diced) (Approximately 2 lbs. If using cucumber, ensure it is peeled and seeds removed to prevent bitterness.); 750 ml Water (Enough to cover the vegetables); 2 tbsp Butter; 250 ml Milk; 60 ml Heavy Cream (Optional, for extra richness); 1 tsp Salt (Adjust to taste); 0.5 tsp White Pepper (Or black pepper, to taste)

A delicate and healthful soup that can be prepared using vegetable marrow, cucumber, gourd, pumpkin, or rhubarb. This recipe focuses on the savory preparation common for pumpkin or marrow, enriched with milk, cream, and butter for a silky texture.

Ingredients

1 kg Pumpkin, Vegetable Marrow, or Cucumber (peeled, seeded, and diced) (Approximately 2 lbs. If using cucumber, ensure it is peeled and seeds removed to prevent bitterness.)
750 ml Water (Enough to cover the vegetables)
2 tbsp Butter
250 ml Milk
60 ml Heavy Cream (Optional, for extra richness)
1 tsp Salt (Adjust to taste)
0.5 tsp White Pepper (Or black pepper, to taste)

Instructions

1Peel the pumpkin, marrow, or cucumber. Remove all seeds and soft fibrous centers. Cut the flesh into small, uniform cubes (about 1 inch).
2Place the diced vegetable in a large pot and add the water. Bring to a boil, then reduce heat and simmer until the vegetable is very tender and soft.
3Remove from heat. Mash the vegetables thoroughly or pass them through a sieve or food mill to create a smooth consistency. If using a modern blender, blend until smooth.
4Return the puree to the pot over low heat. Stir in the butter, milk, and cream. Season with salt and white pepper. Heat gently until hot but do not let it boil vigorously to prevent the dairy from curdling.