Pumpkin Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-4 cups fresh or frozen pumpkin (the pale skin pumpkins work best called Dickensons)
¾-1 cup sugar
2 cups milk
1 can evaporated milk
1½ cups water
Dumplings:
2 large eggs
2 cups flour
2 quarts water (lightly salted)
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Directions: |
Directions:Peel and cut up one pumpkin in small pieces and cook in large heavy pot until tender.
Drain, mash or place in blender until smooth. Measure out 2-4 cups for soup and freeze remainder for pies or cakes.
Put 2-4 cups pumpkin back in large cooking pot on very low heat.
Add milk, evaporated milk, water and sugar.
Heat slowly until hot but do not boil.
For dumplings bring 2 qts. water to rapid boil in 5 qt. heavy saucepan. Meanwhile, place 2 cups flour in deep bowl. Make a well and drop 2 eggs into flour until crumbly. Gradually add flour-egg mixture to rapidly boiling water stirring constantly with fork and breaking up largest lumps. Mixture will be lumpy. Turn heat down to low boil. Cover and cook slowly about 20 minutes. Pour complete thickened mixture into pumpkin mixture. Can add more milk to pumpkin if needed. |
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Personal
Notes: |
Personal
Notes: This was Leo's favorite, and Rosemarie made it often.
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