Classic pumpkin soup: Recipe from City Tavern Philadelphia

The City Tavern in Philadelphia, which is an old fashioned, colonial style restaurant, is famed for its old style food, reminiscent of late eighteenth century America. Once frequented by Second Continental Congress members, this restaurant serves authentic food and drinks. The costumed waiters serve old fashioned favorites like roasted free range turkey, creamed green beans, Madeira toast, and old fashioned pumpkin soup.

This City Tavern pumpkin soup can be served either hot or chilled and you can use either pumpkin or butternut squash to make it. The Tavern Soup du Jour is sometimes City Tavern pumpkin soup and the following recipe shows you how to make it yourself.

Sometimes the old recipes are the best ones, which is why your grandmother’s old fashioned recipes are sometimes even more delicious than anything you can buy in a store. A lot of families pass recipes like this City Tavern pumpkin soup down the generations because the best recipes always stand the test of time.

City Tavern classic Pumpkin Soup with Mace and Syrup

Ingredients:

  • 3 cups fresh pumpkin or butternut squash, peeled and diced
  • 5 cups chicken broth, made with 5 cups hot water and 6 bouillon cubes
  • ¼ teaspoon nutmeg
  • ¼ teaspoon mace
  • 2 tablespoons syrup
  • 1 tablespoon honey
  • 1 onion, chopped
  • 1 tablespoon butter
  • ½ cup half and half (optional)
  • Salt and black pepper, to taste

Preparation:

  1. Add the pumpkin to the chicken broth and simmer it until tender.
  2. Sauté the onion in the butter until soft then put the onion and pumpkin mixture in a blender and puree it.
  3. Return the mixture to the pot and add salt and black pepper.
  4. Add the honey, syrup, mace, and nutmeg. Stir in the cream for a richer flavor.

(Serves 6)

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