- all measurements (very) approximate - Cut a small or medium pumpkin or other winter squash (hubbard, butternut, buttercup) in half. Remove seeds and strings. Peel off outer skin. This can be done with a raw pumpkin or baked; baked is easier to cut up. Cut into one inch cubes or smaller Add one chopped onion Simmer with enough water to cover until tender (just a few minutes if already baked) Mash or put through food mill (if desired, chopped onion could be added after mashing, for crunch) Add a tablespoon or two of butter a dash of nutmeg, salt and pepper to taste, Add chicken broth or boullion cubes if desired (roughly one cube per cup) Simmer a bit longer to cook onions or melt boullion cubes Add milk or cream, about 1 cup per two cups of soup, and heat for a few minutes. when milk is hot, serve
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last update 6-22-97