| 2 lb pumpkin, skinned and cut up | | 6 tbl butter | | 2 tbl flour | | 2 tsp salt | | 2 tsp sugar | | 6 cup milk | | 1 cup water | | 1 x pepper to taste |
| | In a large soup pot, add the pumpkin , sugar, butter , salt , pepper and water. Simmer for 20 minutes. Mash the pumpkin well and add the flour , mixing constantly. Add the milk and simmer for another 10 minutes. Serve with fried bread or toast. | | NOTE: France imported many food dishes to this country during the Revolutionary War. This is one dish however that was exported to France. Pumpkin is seldom used outside of the United States; France being the exception. | | The pumpkin has been used here in many ways; Pumpkin pie is a national tradition in the Fall. This soup was popular in America and with schools, hospitals, and covents in rural France in the late 1700's and 1800's. |
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