PUMPKIN SOUP RECIPE

Crucian style from "Le Awe Cook" by Amy Mackay.:
COURTESY OF FAN PAGE MEMBER KIMBERLY HIGHFIELD:
INGREDIENTS:
* 1/2 lb cooking ham
* 1/2 lb salt beef or pig snout or tail
* 1 large piece of ripe pumpkin
* 1.5 qts. water
* 1 sprig parsley
* 1 sprig thyme
* 1 stalk celery
* 1 onion or 1 head chibble
* 3 fresh cooking tomatoes
* 1 tsp black pepper
* clumpies (optional)
Directions:
1.Put meats to soak overnight. Discard water.
2.Put meats to boil in the water until soft.
3.Peel pumpkin and remove seeds and stringy portion; cut up and add to meats along with vegetables and black pepper.
4.Boil until all is soft.

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CLUMPIES (for pumpkin soup above)
. "Clumpies are used in soups such as pea, bean, and meat.
The ingredients are the same as dumplins, but less flour is used so as to make a softer dough.
A pinch of sugar may be added if desired.
The dough is not kneaded but stirred to combine well the flour, salt, shortening, and milk or water.
Then it is dropped into the boiling soup by spoonfuls. Clumpies are ready to serve when they float."