For this is needed a large ripe pumpkin weighing about a pound and a half; but an excellent substitute can be made with a thoroughly ripe vegetable marrow, which should be of a deep golden color.

Peel and cut it into thick slices, carefully removing the seeds, and place in a stewpan, adding sufficient water to cover. Sprinkle with a little salt and let it boil gently for five minutes, after which pour away the water and pass the pumpkin through a sieve. Next add the pulp to two ounces of butter, previously melted in a stewpan, and stir for a few minutes before adding a pint of clear stock, boiling hot.

Now soak a quarter of a pound of stale bread-crumbs in a pint of milk, add a small sliced onion and a gill of water, bring the whole to boiling point and add it to the soup, which should now be allowed to simmer gently for twenty minutes. It will be necessary to stir it from time to time, and to remove any scum that may appear. A couple of bay leaves will improve the flavor.

After twenty minutes, strain the soup through a colander, add a pinch of sugar and a little pepper and salt, and let it boil gently for a few minutes longer. Now place in a soup-tureen the yolks of two eggs beaten moderately with a little milk, and into this pour the soup, stirring all the while.

Sippets of fried bread should be served with it.