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 one to two cups of milk and thicken with cornflour. Add salt and pepper to taste. Simmer gently for ten minutes. Just before serving, add one dessertspoon grated cheese. This soup should be the consistency of cream. Marrow may be used instead of pumpkin.