Name: Cream of Pumpkin Soup
Yield: 6 servings
Cuisine: United States
Ingredients: 1 cup heavy cream, scalded; 1 cup Chicken Stock; grated nutmeg; 2 tablespoons quick-cooking tapioca; ½ teaspoon sugar; 2 parsley sprigs; 2 thin slices of onion; ½ bay leaf; 2 cups milk; 2 cups cubed peeled pumpkin

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 cups cubed peeled pumpkin
2 cups milk
½ bay leaf

Method

Cook the pumpkin in water barely to cover for about fifteen minutes, until pumpkin is tender. Purée the pumpkin in a food mill or blender.
Combine the milk, bay leaf, onion and parsley and bring to a boil. Strain the seasoned milk into the pumpkin mixture and add the sugar and nutmeg to taste.
Cook the tapioca in the stock until tend

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Cream of Pumpkin Soup

Ingredients

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