“Cut the pumpkin in such a manner as you may join it again handsomely” I have never come across kitchen directions so formal before.

Your dedication to nutmeg is impressive.

A Townsend without nutmeg is like a bird without a song.

If the author is indeed French, a bit of butter means a pound

I think the bread was added because bread was like gold in France, you didn’t waste a crumb. This was probably a way to use stale bread.

The nutmeg Tavern music is on a cheery loop. Let's all drink ale and eat our pumpkin soup. 🍺🍺🍺😋

Huh that's weird the recipe didn't call for... there it is!

Watched this while hungry. I regret it completely but also not at all because this is the most wholesome thing on the internet and brings light to my bad days!

I wish I was half as motivated about life as this guy is about old recipes lol great video

I wonder if roasting the seeds then adding a few back might be a good addition. Rosemary or sage might be tasty too. Thank you Townsend, Gotta love that! nutmeg.

Love your dedication to preserve history in this delectable and unique way. You sir are contributing to history. God bless! Greetings from india! Bon grande appetit!

I was worried there for a minute there was going to be no nutmeg. Pumpkin and nutmeg are lovers in the culinary world.😊

I've had and made a savory pumpkin soup made with ham, corn, beans, cream and butter. Then baked. And if I recall my poetry... Pumpkins to eat. Pumpkins for beer. Were it not for pumpkins We'd not be here. Pumpkins at morning. Pumpkins at noon. Without the pumpkin We'd be undoon. -- I can't recall the source other than it was "an early English settler".

Perfect timing as I watch this on a rainy, blustery October day.

This could be made into a pumpkin custard like a pumpkin pie and served as a dessert!!! That would be tasty!!! Use more sugar and eggs. Add some vanilla extract, and cinnamon, allspice, nutmeg, and ginger!!! Instead of bread in the bottom use some pound cake!!!

I like to add very finely chopped roasted chestnuts to mine, with some nutmeg, ginger, and perhaps even a slight dash of red pepper. The roasted chestnuts, which would have been common at the time, add a bit of texture and flavor.

Thank you for being such a positive person with your content. So much stuff nowadays is full of worry, but your channel always makes me feel at home to watch.

YES! almost time to buy all the post-Halloween cheap pumpkins

Man, that's brilliant, something I'd expect to see in some trendy restaurant.

Salutations from Brazil, Mr. Touwnsend! Your channel is adorable and I love the recipes so much. But not only the recipes are great, the decoration, the feeling of a grandma's house and all the details that make the experience of watching your videos something very unique. Thanks a lot and I wish many, many success to your channel and work at all.

Wow, looks great! Can't wait for pumpkin season. As a great side bonus of pumpkin processing, I really love fresh, salted pumpkin seeds right out of the oven!

Made this Pumpkin Soup per your recipe and it turned out F-A-B-U-L-O-U-S! Paired it with the Forced Asparagus in French Baquette and it was a smash hit autumn dinner. Thank you Townsends and Family - you have literally become my new internet addiction. Please put warnings at the beginning of the videos warning future audiences of what a world of awesome they will be in for. Immense love, gratitude, and appreciation from Illinois

This is the season for pumpkin soup, and I've made many gallons in a variety of ways. I'm definitely going to try this the one thing that I found always sets pumpkin soup apart is roasting the seeds with the little salt pepper and garlic and finishing on top with some.

Pumpkin is one of my favorite soups! This looks SO GOOD, and now I'm reminded that it's almost pumpkin season, so I'll be able to make it again! YAY!

You're making me want to start Halloween decorating. Man I'm ready to move into Fall.

I have heard that when adding bread to a bowl of soup, they would use stale and perhaps toasted bread. That way, it would soak up more of the soup.

@Tonwsends: Nutmeg warms the cockles of one's soul not only in the soup but in many dishes. I'm sure the pumpkin soup is quite satisfying. Thank you for sharing.

Nice pumpkin soup, and nice to see the recipe in the original words on screen when John read them

This made my heart whole

Really love seeing the experimentation that goes into recipes like these. It doesn’t turn out perfect the first time! Great job!

So very much of your cooking and presentation of 18th-century recipes makes me think of typical, traditional Spanish cooking today. Partly because of this, I have become a dedicated fan of your videos.

Me: Whoa, really, no nutm- Me 2 seconds later: Never mind.

There's something comforting about watching your videos. Thanks for making them!

When I was a wee kid my mother made a pumpkin soup & I never got her recipe for it but I remember her using milk and spaghetti….yes spaghetti in it the pumpkin was cubed and stringy and had a salty flavor….. it was SUPER delicious 😋 and I think 🤔 your recipe comes kinda close to it…. She was raised by old country polish parents so I’m sure it had something to do with feeding a lot of mouths with good nutritious food but inexpensively … ty for your attempt to recreate a scrumptious meal …it brought back memories of my childhood

Perfect for upcoming halloween! Thank you townsends!

I like to use molasses instead of granulated sugar. It's really good.😍

Who the heck thumbs down these videos? Somebody doesn't like food?

I was waiting for the nutmeg to come in. Wonderful autumnal recipe and thanks for featuring some French cooking!

Oh man, I love this time of year. This time of year has the best recipes that you guys do, in my opinion.

That really was calling for that nutmeg. So glad you added it

I love pumpkin soup very much. The hollowed up pumpkin is a great idea for a serving vessel. Nutmeg and ginger are great to put into pumpkin soup. This is a perfect recipe for autumn or Thanksgiving. Where I live, the leaves are starting to turn yellow. I love your channel very much.

If you bake the pumpkin bowl thoroughly, it still works as a bowl, and you can scoop bits of pumpkin as you eat. :)

Love your cooking videos! They are always so very interesting, and quite informative. Thanks for doing these for all of us.

7:31 I love how he sounds like an addict when he talks about nutmeg

you read my mind. I would definitely have added a bit of nutmeg LOL ~ I cook down sugar pie pumpkins and puree them and store them in the freezer for winter baking. It must be Fall! thank you for this one :)

When they egg and the milk got divorced, what kind of court did they go to? A custard-y hearing!

I forgot to say. Happy Holidays to you and your family. Thank you for your kindness and devotion to truth and love throughout the year. Big hugs. You helped many of us get through all this foolishness. God Bless you.

I remember having pumpkin soup in the shell back in the late 70's, it had bread, gruyere cheese and dry vermouth. The squash was a sugar pumpkin, which balanced with the savory flavors of the other ingredients. Fantastic.

We ate something like this in rural Thailand, and in Western China - both were cooked right in the pumpkin directly in the fire. Good Eats! #LeGourmetTV

Just had to add the Nutmeg....Typical Townsend.

I absolutely love your videos. I'm so glad i found your channel, you really are the best! Thankyou for everything you do

This is so nice. Good to know our family has had this tradition and it is from so long ago. I have done these with small pumpkins for each person for Thanksgiving and it turned out really well. I baked the pumpkin more so you could eat it too, if you wanted to. Homemade bread with a bit of pumpkin added in is also very good with it. Thanks Jon this was so apropos to the upcoming season. Soon Fall will be upon us in all of its autumn golden leaved glory, and good food too! Yum!

This guy honestly helps my anxiety, love watching his content when I’m having a bad day. ❤️

I'd love to see you and these old world recipies compete in a cooking competition like Iron Chef. Imagine, you in your 1800's style clothing, with your 1800's style cooking implements and cookware, cooking old world recipies competing against the like of Morimoto. :-) I think you'd win! ;-) :-P

love these videos, something im fixated by is recreating garments and other knitted/sewn items from historical patterns. its like you said, im fascinated by bringing those little bits of history back to life, seeing what it looked and and felt like first hand, not just from descriptions or pictures but really experiencing it

I have cooked a pumpkin soup in a pumpkin and it was wonderful. This recipe looks nice!

I love 'cooking history'. It's kinda like time travel. At least, I think about those who came before me cooking this dish. I like that we have an alternative here to pumpkin pie. I will have to try this if I can find the little cooking pumpkins at my local giant store. It's Texas. Our pumpkin patches are pumpkins spread across lawns and/or concrete parking lots!!

After watching this I've decided i don't have enough pumpkin in my life..

I love being able to go through such a huge catalog of videos to find the perfect one to fit my current mood

This is an awesome idea for a Halloween or fall party. I love your you tubes. Please keep them coming.

Nutmeg! I want to try this but I don’t think I’d sweeten it. My parents sweeten acorn squash with maple syrup and it’s not my thing. haha Squash is great with butter and salt :)

I made a bowl out of an apple once... admittedly a completely different type of bowl, but still..

Had to go back to this one a year later to remind myself how to make this delicious soup! Would be great served with this year's pumpkin bread recipe! Thanks again, Jon!!

Hi Mr. Townsend. I wanted to let you know that I deeply enjoy your videos and I use your classes and recipes to just do outdoor cooking in the back yard. I even built an earthen oven out of red Georgia clay based on your tutorial. I am having alot of fun and my family is enjoying the food, so thank you.

I made this over the weekend. I'm not a huge pumpkin fan, but this just looked like too much fun not to make. It turned out pretty tasty, and the texture was WAY better than I imagined. After Jon's experience, I used a bit less water to being with; also, I didn't have cream so I added a bit less regular milk (1 cup). I wasn't sure about baking the pumpkin shell...I put it in for about 15 minutes on 300F. I tried eating a bit of the flesh of the baked shell with the soup but didn't like it much. I wasn't sure if that was the point of baking it or not. I tasted it with and without nutmeg, and I can say for this dish in particular I liked it better without. ;)

Hello! I loved that video, you always do an amazing job bringing these recipes to life. I'm French, and we still make pumpkin soup like that at home, although six egg yolks seems a bit extravagant to me (but I suppose a rich household could afford it). You seem to have had trouble with the temperature of your soup going down too fast. What we do is we warm up the milk before we add it to the pumpkin purée/marmelade. And, if you like, you can infuse spices in the warm milk. I would never imagine making a pumpkin soup without nutmeg. As for the bread, it really adds body to the soup. We normally use a slice of day-old/stale bread at the bottom of the soupière (I think you call that a tureen?). Finally, I had a question regarding The Professed Cook. I saw on your website that the title of the original French book is translated as The Court Dinners. I was unable to find the proper reference. Although Le Cuisinier Impérial by André Viard (Paris, 1806) has similar recipes in the same order, there is a frog soup in the list of recipes instead of the pumpkin soup of The Professed Cook (between the milk soups and the bisque). Thank you for your attention, and have a nice day.

Made this today. Loved it. Made the house smell so good. Love your channel

I have become a collector of personal diaries in the past year - late 19th century travel diaries, WWII home front diaries - and they present such a different picture from the scholarly, researched history books. You really get a feel for what life was like and, of course, food figures in. Thank you so much for this channel. It's delightful.

This is super cool! I think I'll try making this, thanks for the great video as always! :)

I'm making this as soon as pumpkins come out in the stores!

Perfect recipe for the new season. Another one I’m going to make. Thanks for all your work.

love your historical videos so much! Thank you!

That's awesome. I make a butternut squash recipe that is similar in the method of cooking it. But they add cinnamon and sliced apples with a brown sugar glaze. Great share!

Nice job Jon! Looked nice and Im thinking it would work great for the upcoming holidays! The nut meg had to be the kicker! lol!

That looks so comforting and delicious! I may have to give this a try as Halloween approaches.

You guys are fantastic! Love all of your videos!

Lol I was wondering about the nutmeg and you didn't disappoint. It looks delicious!

This would be great for a wedding, or even a girls Cinderella themed birthday party. It looks goods, and fun to eat.

Wonderful! Your channel helps me relax, while learning some very interesting things. I love your passion for what you do.

As always, such a joy, entertaining information. Thanks so much.

Oulala !! Dans mon potager j'ai des potimarrons qui sont presque a maturité et je pense que pour mes amis je leurs présenterais ma soupe comme vous l'avez fait!!! Bravo a vous!!! Monsieur !! Un bonjour de Catalogne !!

How do I ask for this at Starbucks?

I love saving up fall recipes. I especially wonder about all hallows eve cooking recipes from years in the past and this one looks wonderful for that time of year.

I absolutely love fall for the variety of veggies and fruits that come during this season. Pumpkin soup, spaghetti squash, some of the hotter peppers...oh man.

This looks so neat!

I use coconut milk and curry to spice my pumpkin soup up.

Wow!! I love it!! I like that you teach many things on your channel. Thank you so much for taking the time to share your knowledge.

Hello pumpkin bowl daddy

I am so excited to try this. I love squash and pumpkin. I need to eat as much protien as possible thougn. This one has eggs. This may be hearty enough to keep me full. Can not wait to try this recipe.

I've been waiting for an episode like this so long !!!!!

Thanks for sharing with us Jon, looks so good.👍👍👏🏻👏🏻👏🏻👏🏻

What a coincidence! I made pumpkin soup for dinner today!

This is the only pumpkin + spice I can approve of.

Your videos make me so happy!

Hi Jon. While I am not a big fan of pumpkin, your reaction to the way the soup turned out was great! Glad you enjoyed...thanks for sharing History!

I would suggest using old dried bread you would use for making a stuffing. I would fix any issues with to much water and would add a little crunch to it. Also The Nutmeg could be used as a garnish or in this case a condiment to this soup. Normally this soup would have nutmeg or cinnamon, maybe even allspice.

i was afraid you were going to forget the nutmeg.

Congrats on the 1M subscribers! Love your videos!

Simply a lovely video. Your channel, videos and content are outstanding.

"The Frugal Gourmet Cooks American" has a similar recipe. It's a good resource for colonial cooking.