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PUMPKIN SOUP (another way)

Slice a pumpkin, and stew it in butter until tender, then reduce it to a puree. Add to this as much hot milk, flavoured with cinnamon or lemon, as may be required to thin it for a soup. Throw in a little salt; and when properly heated, have ready a couple of eggs whisked to froth, put them into the tureen, and pour the soup over. Serve immediately.