PUMPKIN VEGETABLE SOUP
1 small Pumpkin—4d.
2 oz. Butter—2d.
1/2 pint of Milk—1d.
2 Onions, 1 Carrot
2 quarts of Water—1d.
Total Cost—8d.
Time—One Hour and a Half.
Peel and slice up the pumpkin, onions, and carrot, put them into a saucepan with half the butter, and sweat the vegetables in it for five minutes, then pour over the boiling water and boil until the vegetables are very soft. Rub through a sieve and return to the saucepan with the milk and some pepper and salt; stir until it boils up.
Just before serving, stir in, in tiny pieces, the rest of the butter and a little lemon juice.
Do you know that Martha Stewart recipe book can give you more fresh ideas?
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