Skip to main content
Soup

Another Potage De Pumpkin

A creamy pumpkin soup made with butter, milk, flour, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Another Potage De Pumpkin

Ingredients

Directions

Prepare the pumpkin

  1. Peel and cut the pumpkin into pieces.

  2. Boil the pumpkin in water until it becomes a puree.

Make the soup

  1. In a stewpan, combine the pumpkin puree with butter, salt, pepper, milk or cream, and flour.

  2. Let the mixture stew slowly.

  3. Beat the eggs and stir them into the pot before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pumpkin + milktop 14% of all pairs
    Smell alikelow
    Cooked together1,404 recipes

    Shared aroma: ethyl octanoate (fruity).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pumpkin
Forms the puree that gives the soup its body and sweet, earthy flavor.
Flour
Thickens the liquid as it stews, giving the soup a smoother, heavier texture.
Milk or cream
Adds moisture and richness, softening the flavor and smoothing the texture.
Eggs
Enrich and thicken the soup when beaten in and gently heated, adding body and richness.
Butter
Adds fat for richness and a rounded, mellow flavor.

The step that matters

Stirring in the eggs. Eggs thicken through gentle heat. If the soup is too hot or boils after the eggs go in, they can scramble and turn grainy, so add them slowly off the boil while stirring.

Swap the pumpkin

How well each one fits the dish's main ingredients (butter, pepper, milk, flour, egg):

  1. Lemonfits better
  2. Figfits better
  3. Raisinfits better
  4. Pumpkinthe original

Fit is the average pairing score against butter, pepper, milk, flour, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Indian Spiced Potato Soup with Tofu and SpinachIndian Spiced Potato Soup with Tofu and Spinach448 recipesClear Carrot and Bottle Gourd SoupClear Carrot and Bottle Gourd Soup65 recipesMock Bisque SoupMock Bisque Soup51 recipesCream of Asparagus SoupCream of Asparagus Soup42 recipes