A Taste of Colonial Cooking, p. 4
2 cups pumpkin puree
3 cups milk
2 tbsp butter
1 tsp sugar
1/8 tsp salt
¼ tsp white pepper ground
1/8 tsp ground mace or nutmeg
Toasted bread slices
Heat the milk slowly until it is hot.
 |
| This takes a hot second. Budget time. |
Add the pumpkin puree (freshly prepared or canned), butter, sugar, salt and pepper, then mace or nutmeg.
 |
| Brief mac 'n' cheese vibes. |
Simmer very gently for 3-4 minutes. Taste for seasoning. Serve in
bowl with slice of white toast floating on top of each portion.
 |
| Behold! Edible history. |
My Rating: 4/5 "Simple, easy and tasty. It's a thicker soup, but comforting that way. I think a fancier whole-grain bread on top would be nice."
Comments
Post a Comment