This recipe is very old and originated, (I believe) in the mountains of New Zealand. It was introduced to our family by an exchange student from that country while he was living with our next door neighbors and studying in the USA. He was quite a cook for a teenage boy and I was so surprised how well we could work together in the kitchen. He'd been taught by his mother and grandmother just as I was by mine and it was fun to share stories of culinary favorites and adventures.
Pumpkin is excellent for you. It has no cholesterol, it is low in fat and sodium and rich in vitamins, in particular beta carotene and vitamin A. On top of being good for your health, it tastes good too. That's why it is part of the diet in almost every country in the world.
Cook onion in 2 Tbsp. butter for 10 minutes over a low stove setting, stirring frequently. Set aside.
Melt remaining 4 Tbsp. butter in large pot and stir in flour. Allow to cook slightly, then add milk, water, pumpkin, and cooked onion stirring until well blended. Season with salt, pepper, and nutmeg.
Simmer 20-30 minutes or until thoroughly heated through. If the egg is desired take out a little soup, blend with the beaten egg yolk, and stir back into the soup mixture just before serving.
Ladle into bowls, top with homemade, pan-toasted croutons and serve.
| Servings: | 6-8 |
| Time: | 10 Minutes Preparation Time 40 Minutes Cooking Time |
Source: Our young friend Chester from New Zealand who is now a very young 40 year-old father himself.
By Julia from Boca Raton, FL
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Simple to make with limited ingredients. Very tasty.
If you get to the grocery store right after hallow'een you may be lucky enough to find pumpkins being given away. Even if you buy them, they sure are cheap. This is a fast and popular lunch that is always a hit with my guests.
A very fast soup to make. Perfect for the snowy days we've been having!
Saute' pepper, onion, parsley and bay leaf in butter until tender. Do not brown. Add tomatoes, pumpkin or squash, water and bouillon. Bring to a boil. Reduce heat.
Microwave 1 cup water 1 minute. Place onions, celery and apple juice in 2 quart casserole. Cover and microwave 2 to 3 minutes or until celery is soft. . .
