Cream of Pumpkin Soup
one ripe yellow pumpkin · milk and water in equal amounts ·salt ·nutmeg ·knob butter · corn flour ·
Peel the pumpkin, cut into pieces and cook in a little water.
When cooked, drain and rub through a sieve.
Put the pumpkin purèe in a pan, adding milk and water in equal amounts, a pinch of salt and nutmeg and a knob of butter. Boil for a little while.
Meanwhile, mix ¾ corn flour to ¼ wheat flour.
When the pumpkin purèe starts to boil, blend in the flour, beating with a whisk to prevent curdling and cook for about half an hour until a creamy consistency is obtained.
Serve hot with the addition of cold milk.