Pumpkin (or squash) soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | (28 oz) pureed pumpkin (or squash) OR |
| 3½ | cup | Cooked and pureed squash |
| 3½ | cup | Broth or water |
| ½ | cup | Orange juice; frozen, undiluted |
| 1 | can | (15 oz) 2% evaporated milk |
| ½ | teaspoon | Freshly grated nutmeg |
| Salt and pepper to taste | ||
| Orange zest ; optional | ||
| Yoghurt; optional | ||
Directions
Combine ingredients. Chill and serve OR Heat gently just to boiling point---(do not boil, as it may separate) and serve. Garnish with a dollop of yoghurt and orange zest.
Serves 8 generously.
Posted to JEWISH-FOOD digest by Lee Jourard <lchaim@...> on Oct 07, 1998, converted by MM_Buster v2.0l.