Recipe - Extremely Easy Basic Pumpkin Soup

1 md Pumpkin, quartered and
cleaned of seeds
1 md Onion, thinly cut or sliced up
6 Cloves garlic, coarsely
chopped (up to 10)
Water
Pepper & salt to taste
2 cup 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 cut or sliced up
onions and chopped garlic. Add water, enough for about 12 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 ohearre@MAIL.AUBURN.EDU

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