Recipe - Pumpkin (Or Squash) Soup

1 lg (28 oz) pureed pumpkin (or
squash) OR
3 One half cup Cooked and pureed squash
3 One half cup Broth or water
One half cup Orange juice; frozen,
undiluted
1 cn (15 oz) 2% evaporated milk
One half teaspoon 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 JEWISHFOOD digest by Lee Jourard lchaim@intranet.ca on Oct 07,
1998, converted by MM_Buster v2.0l.