Pumpkin (or squash) soup

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.

Similar recipes