The Pumpkin Soup

CREAM OF PUMPKIN SOUP
Gama has been making this recipe for years. H has been making it for years too. Missionaries in New York ate it. CEL loves it. It is a very mild and flavorful soup. It is also very pretty. The children eat it and dunk bread and cheese in it. It is a fall tradition in our home.

In a heavy bottomed pot (slower cooking) combine and saute:
1 1/2 Tablespoons finely chopped ONION
3 Tablespoons BUTTER until it is tender

Thoroughly stir in:
2 1/4 Tablespoons FLOUR

Cook the roux over low heat, stirring, until it is foamy.

Remove the pot from the heat and add:
2 1/4 cups PUMPKIN PUREE (you can make your own or use the canned stuff, it a-ok)
5 1/2 cups scalded CHICKEN BROTH (one large can of Swanson's chicken broth)
1 1/2 teaspoons SALT
3/4 teaspoon GINGER
1/4 teaspoon NUTMEG
1/4 teaspoon WHITE PEPPER

Return the pot to the heat and cook the mixture, stirring with a wire whisk, until it is thick and smooth.

Combine:
3 EGG YOLKS, lightly beaten
2 cups (1 pint) heavy CREAM (it is OK to use half cream and half milk, to lighten the soup, nowadays I use milk, yipes! even skim milk!)

Add the mixture to the pot . Bring the soup to the boiling point, stirring , but do not let it boil. Correct the seasoning and sprinkle the soup with
1/4 chopped PARSLEY (completely optional)

First typed 11.1 99 modified (simplified) by H, originally from Gourmet Magazine November 1971!