Title: Pumpkin (Or Squash) Soup
Categories: None
Yield: 1 servings

1 lg (28 oz) pureed pumpkin (or
-squash) OR
3 1/2 c Cooked and pureed squash
3 1/2 c Broth or water
1/2 c Orange juice; frozen,
-undiluted
1 cn (15 oz) 2% evaporated milk
1/2 ts Freshly grated nutmeg
Salt and pepper to taste
Orange zest ; optional
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 on Oct 07,
1998, converted by MM_Buster v2.0l.