Pumpkin soup

We have pumpkins at morning, and pumpkins at noon, If it were not for pumpkins we should be undone.

From an anonymous poem, circa 1630

Cut half a small pumpkin into wedges, remove seeds and outer skin. Chop pulp into pieces and cook in boiling, salted water until tender when tested with a fork. Drain and work through a sieve. Combine 2 cups pumpkin purée with 1-ounces butter, 1 teaspoon sugar, 1 teaspoon salt and J teaspoon white pepper. Cook over a low heat about 10 minutes. Stir in 3 cups hot milk, a little at a time, and simmer gently for several minutes. Serve with croutons. Serves 4.