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Recipes > Cream of Pumpkin Soup
Guyanese and Trinidadian Recipes

Cream of Pumpkin Soup

Ingredients

½ lb pumpkin
1 pt water or stock
Eschallot, celery, thyme
Salt
White pepper
1 pint milk
2 oz flour
2 oz margarine

Preparation

  • Cut the pumpkin into pieces.
  • Put eschallot, celery and thyme tied together, into water or stock and bring to a boil. Add the pumpkin, salt and pepper to taste. Reduce the heat and leave to simmer.
  • Make a white sauce using margarine, flour and milk. Add salt and pepper to taste.
  • Remove the stock from the heat. Remove the bunched seasonings from the stock, and pass the remainder through a sieve.
  • Add the stock to the white sauce. Adjust the flavour and consistency, adding more milk if too thick.
  • Serve hot with croutons.
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