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Food Culture in the Caribbean   Dilara Akbayrak 804 / 937
Cream of Pumpkin Soup Ingredients:  ½ lb pumpkin 1 pt water or stock Eschallot, celery, thyme Salt White pepper 1 pint milk 2 oz flour 2 oz margarine  Preparation:  Cut the pumpkin into pieces.  Put eschallot, celery and thyme tied together, into water or stock and bring to a boil. Add the pumpkin, salt and pepper to taste. Reduce the heat and leave to simmer.  Make a white sauce using margarine, flour and milk. Add salt and pepper to taste.  Remove the stock from the heat. Remove the bunched seasonings from the stock, and pass the remainder through a sieve.  Add the stock to the white sauce. Adjust the flavour and consistency, adding more milk if too thick.  Serve hot with croutons.
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BONNE APPETITE! :) ;)

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Caribbeanfoods

  • 1. Food Culture in the Caribbean Dilara Akbayrak 804 / 937
  • 2. Cream of Pumpkin Soup Ingredients: ½ lb pumpkin 1 pt water or stock Eschallot, celery, thyme Salt White pepper 1 pint milk 2 oz flour 2 oz margarine Preparation: Cut the pumpkin into pieces. Put eschallot, celery and thyme tied together, into water or stock and bring to a boil. Add the pumpkin, salt and pepper to taste. Reduce the heat and leave to simmer. Make a white sauce using margarine, flour and milk. Add salt and pepper to taste. Remove the stock from the heat. Remove the bunched seasonings from the stock, and pass the remainder through a sieve. Add the stock to the white sauce. Adjust the flavour and consistency, adding more milk if too thick. Serve hot with croutons.
  • 3.
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  • 5.
  • 6.