This thick, gently spiced pumpkin soup follows one recipe printed in Hamilton, Ontario, in 1861. The cookbook describes itself as a collection of English, French and American cookery adapted for Canada. This is one documented Ontario cookbook version, not a claim of exclusive Canadian origin.
This thick, gently spiced pumpkin soup follows one recipe printed in Hamilton, Ontario, in 1861. The cookbook describes itself as a collection of English, French and American cookery adapted for Canada. This is one documented Ontario cookbook version, not a claim of exclusive Canadian origin.
Step 1Wash the whole pumpkin before cutting. Remove the seeds and peel, then cut the flesh into even 2 cm cubes; weigh 900 g. Keep the knife, board and work surface clean.
Step 2Melt the butter in a large lidded soup pot over medium heat. Add the pumpkin, salt, sugar and pepper. Cook, stirring, for 5–7 minutes until glossy and just beginning to soften; do not brown the butter.
Step 3Pour in 250 mL water. Cover and simmer gently for 20–25 minutes, stirring now and then, until the pumpkin is very soft and starts to break down.
Step 4Take the pot briefly off the heat. Mash the pumpkin in the pot until mostly smooth but still slightly textured. Keep the pot stable and use a potato masher; do not seal hot soup in a blender.
Step 5Sprinkle the flour over the pumpkin and stir until no dry patches remain. Cook over low heat for 1 minute, stirring, so the flour is evenly distributed before adding milk. Do not taste raw flour or the uncooked flour mixture; wash your hands, tools and work surfaces after handling flour.
Step 6Gradually whisk in the milk. Return to medium heat and stir steadily, scraping the bottom, until steaming throughout and at least 74°C. Lower to a gentle simmer and cook for 10 minutes, stirring often, until thick and fully heated. Do not let it scorch.
Step 7Taste and adjust the seasoning only after the flour is fully cooked. Serve hot, optionally over diced toast or with croutons; bread is not included. Cool leftovers promptly and refrigerate within 2 hours at 4°C or colder. Discard soup left at room temperature for more than 2 hours. Use refrigerated leftovers within 2–3 days or freeze; reheat to 74°C.
For easier prep, peel and seed the pumpkin shortly before cooking, then keep the cut pieces covered and refrigerated. The soup thickens as it stands, so stir in a little hot water or milk when reheating if needed. Refrigerate leftovers in a covered container within 2 hours at 4°C or colder; use within 2–3 days or freeze. Discard soup left at room temperature for more than 2 hours and reheat leftovers to 74°C.
Rounded estimate for 1 of 8 bowls, calculated from the listed pumpkin, unsalted butter, salt, sugar, flour and reduced-fat milk amounts using average Canadian Nutrient File values; the milk estimate assumes 2% milk. Toast is excluded. Brands, pumpkin composition and portion size can change the result. Not laboratory analysis or package-label data.
Contains wheat (gluten) from the flour and milk from the butter and milk. No egg is used. Check ingredient labels for additional ingredients or cross-contact information.
Yes. The 1861 cookbook lists other winter squashes as substitutes. Peel, seed and weigh 900 g, then cook until very soft; the flavour and final thickness may vary slightly.
