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Pumpkin Soup

Peel and seed a three-pound, sound ripe, fresh pumpkin, cut it into small pieces, then place in a saucepan with a sliced onion, two sliced leeks, two sliced branches celery, two branches parsley, one branch chervil, one bean garlic, two quarts broth, one quart water, two teaspoons salt, a tablespoon sugar and half teaspoon pepper. Cover the pan and let boil very slowly for an hour and a half, then add half ounce good butter and half pint hot milk. Mix well and boil for five minutes, strain through a sieve into a basin, then through a Chinese strainer into a soup tureen, and serve with a plate of bread croutons separately.