Pumpkin Soup:

Ingredients:

3 pounds of pumpkin or butternut squash

1 onion thinly sliced

1 tablespoon fresh ginger chopped

4tablespoons of butter

1 quart chicken stock

1 cup of heavy cream

salt, brown sugar & grated nutmeg to taste

Procedure:

Cut & boil the pumkin with a little water until soft. In a big caserole cook the onions, ginger & butter in low heat for half an hour, don't let them burn. Add the pumpkin. add the chicken stock then puree it on a blender. then return it to the pot & add the cream & reheat. Season it with salt, brown sugar, ginger & nut meg. Serves 11.

 

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