Title: Extremely Easy Basic Pumpkin Soup
Categories: None
Yield: 1 Servings

1 md Pumpkin, quartered and
-cleaned of seeds
1 md Onion, thinly sliced
6 Cloves garlic, coarsely
-chopped (up to 10)
Water
Pepper & salt to taste
2 c Chicken or vegetable broth
-(up to 3)
Milk (amount varies
-according to desired
-richness)

Arrange quartered pumpkin in a baking dish, skin side down. Top with sliced
onions and chopped garlic. Add water, enough for about 1-2 inches in pan.
Cover with foil and bake (about 350) until pumpkin is very tender. Pour off
and reserve cooking water; scrape cooked flesh from pumpkin, and puree with
onion, garlic, and cooking water when cooled. Transfer pureed mixture to
pot. Add chicken broth to desired consistency and heat; add milk just
before serving. SHredded mozzarella and/or croutons can be added, too.

This also works with acorn squahsh, although the flavor is a little
different.

Posted to FOODWINE Digest 12 Sep 96

From: Robin E Ohearn

Date: Thu, 12 Sep 1996 23:21:44 -0500