Pumpkin Soup. A creamy, warming soup perfect for Winter
Originally published in the Sydney Morning Herald, July 24th 1952
- 2 medium sized potatoes, peeled and chopped
- 2 stalks of celery, chopped
- 1 large onion, chopped
- 2 cups of pumpkin or orange winter squash. Chopped.
- 570ml or just over 19oz milk. You don’t need to chop that.
- 3 tsp plain flour (US all purpose flour)
- Salt and pepper to taste
- A pinch of nutmeg
Put all of your chopped vegetables into a large saucepan.
Cover all of it with cold water.
Simmer on the stove until everything is soft.
Drain off the water and blend.
Take the flour and put it in a bowl. Add a little of the milk and mix into a paste.
Pour in the rest of the milk and stir thoroughly.
Pour the milk and flour mixture into the vegetables and stir over a low heat until it thickens.
Season with salt, pepper and nutmeg.
Serve with a dollop of sour cream or little squares of toast floating on the top.