Pumpkin Soup

Remove the skin from a fresh pumpkin and cut into 1/2 inch cubes. Place 2-3 
cups pumpkin cubes in pot, add 1/2 teaspoon salt and 1 cup water, bring to 
boil, reduce heat, and cook about 5 minutes or until pumpkin is soft. Drain.

Mash pumpkin with potato-masher and add to 4 cups boiling milk. Fork-blend 1 
egg, 3 Tablespoons flour, and a pinch of salt into a smooth batter and pour 
in a thin stream into boiling soup. Cover and cook on low heat 3-5 minutes. 
Allow your diners to sugar it in their bowls to taste.

It may also be flavored with a pinch of cinnamon or nutmeg or a drop or 2 of 
almond extract. Instead of the poured-batter noodles, it may also be served 
with rice or millet porridge (kasza jaglana). Canned pumpkin may also be 
used.