Pumpkin Soup

Pumpkin Soup. A creamy, warming soup perfect for Winter
Originally published in the Sydney Morning Herald, July 24th 1952


2 medium sized potatoes, peeled and chopped

2 stalks of celery, chopped

1 large onion, chopped

2 cups of pumpkin or orange winter squash. Chopped.

570ml or just over 19oz milk. You don’t need to chop that.

3 tsp plain flour (US all purpose flour)

Salt and pepper to taste

A pinch of nutmeg


Put all of your chopped vegetables into a large saucepan.

Cover all of it with cold water.

Simmer on the stove until everything is soft.

Drain off the water and blend.

Take the flour and put it in a bowl. Add a little of the milk and mix into a paste.

Pour in the rest of the milk and stir thoroughly.

Pour the milk and flour mixture into the vegetables and stir over a low heat until it thickens.

Season with salt, pepper and nutmeg.

Serve with a dollop of sour cream or little squares of toast floating on the top.