Mme. Jehane Benoit

3 tablespoons butter, [45mL]

2 pounds pumpkin, peeled [908g]

1/4 teaspoon grated mace, [2mL]

1 cup water, [250mL]

1 cup milk, [250mL]

1/2 cup light cream, [125mL]

1 1/2 teaspoons salt, [7mL]

1/4 teaspoon pepper, [1mL]

1/2 cup fried bread croutons, [125mL]

Dice the pumpkin. Melt the butter; add the diced pumpkin and the grated mace; stir. Cover and simmer

over low heat for 20 minutes. Add water and milk and bring to a boil. Cover again and simmer for 10 minutes longer.

Force through a sieve; add the cream, salt and pepper. Reheat just to the boiling point but do not boil.

Serve with croutons.

###COMMENTS###

From Enjoying the Art of Canadian Cooking by Mme. Jehane Benoit; c1974; ISBN 0-919364-75-6.

@@@SERVINGS@@@

6