Here ya go Michael . . . You ask and we deliver . . .
Pumpkin Soup
2 1/2 C. Cooked mashed pumpkin (canned or fresh)
3 C. Low-Sodium Veggie broth (water will do in a pinch)
1 Small onion, chopped
1 C. Evaporated skim milk
Salt/Pepper to taste
1 Tbsp. Curry powder (or nutmeg and cinnamon to taste)
Plain yogurt
Chopped fresh mint or parsley
Saute onion in a little broth until transparent. Combine pumpkin with broth
and add onion. Bring to boil and continue to boil for 5 minutes. Lower
heat to simmer; add milk; season to taste. Continue to simmer until heated
through, stirring constantly Serve with a dallop of yogurt and sprinkle with
mint or parsley. Serves 6-8.
Enjoy!
"I don't mind being an oddity, as long as I'm a thought provoking one . . . "
- - - - -> Joel Hodgeson
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