Pumpkin Soup.

Peel and slice pumpkin and one large onion. Cover with cold water or stock. Simmer gently until the pumpkin is cooked. Remove from fire and mash until the pumpkin is free from lumps. Return to the fire and add 1 to 2 cups of milk and thicken with cornflour. Add salt and pepper to taste. Simmer gently for ten minutes. Just before serving add one dessert-spoon grated cheese. This soup should be fairly thick.

N.B.—Marrow may be used if liked instead of pumpkin.