Pumpkin Soup
A classic Anglo-Indian pumpkin soup from the Victorian era. This recipe produces a soup with the consistency of thick cream, uniquely flavored with lemon, cinnamon, or orange-flower water, and enriched with butter. It can be served over toasted bread or thickened with eggs for a velvety finish.
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
- 1Pare the pumpkin skin, remove all seeds and stringy bits, and cut the flesh into thin slices.
- 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.
- 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.
- 4Mix in the salt and the butter. Stir over medium heat until the mixture boils.
- 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).
- 6Pour the hot flavored milk into the pumpkin puree to thin it. It should reach the consistency of thick cream. Stir well.
- 7Toast the bread slices and cut them into small dice.
- 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.