Cream of Pumpkin Soup is a traditional British recipe for a classic soup of pumpkin flesh cooked in milk thickened with a flour roux and flavoured with nutmeg. The full recipe is presented here and I hope you enjoy this classic British version of: Cream of Pumpkin Soup.
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This classic recipe from the 1930s is for pumpkin cooked in a milk base thickened with plain flour.
Ingredients:
1.5kg pumpkin flesh
50g butter
pinch of nutmeg
1 tsp freshly-ground white pepper
1.2l milk
1 tbsp plain flour
salt and freshly-ground black pepper, to taste
toasted pumpkin seeds, to garnish
Method:
Peel the pumpkin, remove the seeds and chop the flesh into small dice. Transfer to a large saucepan of lightly-salted boiling water and cook for about 20 minutes, or until the pumpkin is quite tender. Strain then rub the flesh through a fine-meshed sieve to purée.
Add the milk to a pan and bring to a boil. Melt the butter in a separate pan then scatter the flour over the top and blend to form a smooth roux. Season with nutmeg and white pepper then pour in half the boiling milk a little at a time, stirring constantly. Add the pumpkin purée and mix thoroughly. Now add the remaining milk until the consistency of the soup is that of single cream. Allow to heat through, season to taste with salt and freshly-ground black pepper then ladle into warmed soup bowls.
Garnish each bowl with a few toasted pumpkin seeds and serve.
