Pumpkin Soup

Ingredients

• 1 kg Pumpkin, peeled, deseeded, and thinly sliced (Approximately 2 lbs or 1/4 of a medium pumpkin)
• 750 ml Water or Milk (to cover pumpkin) (Enough to cover the pumpkin slices in the pot)
• 50 g Butter (Original specifies 'size of an egg')
• 1 tsp Salt (Adjust to taste)
• 250 ml Milk (for thinning) (About 1 cup)
• 1 tsp Sugar (optional) (To sweeten the finishing milk slightly)
• 1 piece/tsp Lemon rind strip OR Cinnamon stick OR Orange-flower water (Choose one aromatic for the milk infusion)
• 3 slices Bread slices (For toasted dice)
• 2 large Fresh eggs (optional) (Alternative thickening method)

Instructions

1. 1Pare the pumpkin skin, remove all seeds and stringy bits, and cut the flesh into thin slices.
2. 2Place the pumpkin slices in a stew-pan. Add enough water or milk to just cover them. Boil gently until the pumpkin is reduced to a soft pulp.
3. 3Rub the cooked pumpkin and liquid through a fine sieve or use a blender to create a smooth puree. Return the puree to the pan.
4. 4Mix in the salt and the butter. Stir over medium heat until the mixture boils.
5. 5In a separate small saucepan, heat the finishing milk. Add sugar (if using) and your choice of flavoring (lemon rind, cinnamon stick, or orange-flower water). Bring to a boil, then remove the solids (rind/cinnamon).
6. 6Pour the hot flavored milk into the pumpkin puree to thin it. It should reach the consistency of thick cream. Stir well.
7. 7Toast the bread slices and cut them into small dice.
8. 8Method A (Standard): Place toasted bread dice in the soup tureen. Moisten with a small quantity of soup and let soak briefly, then pour the rest of the soup over them. Method B (With Eggs): Whisk two fresh eggs thoroughly in the tureen. Allow the soup to stop boiling for 1-2 minutes (crucial to prevent scrambling), then pour the hot soup over the eggs while whisking constantly.