Ingredients Jump to Instructions ↓

  1. 1 cup mashed, cooked pumpkin Two and one-half cups chicken broth

  2. 1 tablespoon flour

  3. 1 teaspoon salt One-eighth teaspoon ground ginger One-eighth teaspoon ground nutmeg

  4. 1 cup half-and-half or evaporated milk One-half tablespoon finely chopped onion

  5. 2 large eggs, beaten Chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Combine the pumpkin and chicken stock in large saucepan or double boiler. Mix the flour with the salt and spices. Add one-fourth cup of the milk and mix to a smooth paste. Add the remaining milk and beaten eggs. Stir into the pumpkin mixture. Cook for 5 minutes over low heat or hot water, stirring constantly. Serve warm garnished with the chopped parsley. Makes one and one-fourth quarts.


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