On Sun 12 Oct 2008 09:52:18a, Arri London told us...


> Give this a try:
>
> Brandied Pumpkin Soup (from 'Too Busy to Cook?')
>
> 2 1/2 cups cooked pumpkin
> 1/4 cup (1/2 stick, 2 oz) butter
> 1/2 cup onion, finely chopped
> 1/4 tsp each ginger and nutmeg (or to taste)
> 3 1/2 cups chicken or veg broth
> 1 cup half-and-half (or milk)
> 2 tbs brandy
> salt, pepper
>
> Cook onion in butter until transparent in soup pan. Add spices and broth
> and bring to a boil. Stir in pumpkin and half-and-half/milk. Simmer
> until soup is heated. Add brandy and salt/pepper. Serve hot with
> croutons or cold with sour cream on top.
>
> Bon appetit; that's who published the book!

That looks good. Thanks!

> (We don't like pumpkin, so we use other squash or sweet potatoes.)

What is it about pumpkin you don't like?

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

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