There is one of me, so that's why the amounts are so small, but it's easily expanded. I got it from an old Recipe Digest magazine that has been out of print for years. I had a bowl of a very similar soup many years ago at a B & B in the middle of NE. I continued to look at every pumpkin, squash soup recipe from then on, it was that memorable. This one comes the closest. I have tried it, I will have it many more times. It's rich and creamy, lovely texture and just right thickness. As you will note the spices are very like a pumpkin pie, but not sweet. So it is a savory soup. Hope you try it.
New England Pumpkin Soup
Serving Size : 2
1 teaspoon butter
1 tablespoon flour
2/3 cup milk
1 1/3 cups chicken stock
2/3 cup mashed pumpkin -- canned or fresh
1/8 teaspoon cinnamon
2 tablespoons cream
salt and pepper
In a large saucepan or flameproof casserole, melt butter. Add flour, stirring continuously for about 1 minute. Gradually add milk and bring to boil, stirring constantly. Stir in stock, pumpkin and spices. Do not boil. Add cream if desired. Season with salt and pepper to task.
For Baked Shell: Wash pumpkin. cut off the top for a lid. Scoop out the seeds, strings and pulp, leaving about 1 1/2 inches of pumkin place for the outer wall. Replace the lid and place on a shallow baking pan. Add 1/2 inch of water to the pan. Wrap the stem in foil. Bake at 350 degrees for about 50 minutes. Remove from oven and pour in soup.
This Yankee favorite is often brought to the table in a baked pumpkin shell. The shell should be prepared one hour in advance and used while still hot.