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.

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