Yield: 1 servings
Measure | 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 |
\N \N | Salt and pepper to taste |
\N \N | Orange zest ; optional |
\N \N | Yoghurt; optional |
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.