Wayne Boatwright wrote:
>
> 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?
>

Perhaps too many badly-made pumpkin pies? Not that I'm a speciesist by
any means Never cared for it, other than the pumpkins available in my
Bengali neighbourhood in London. Could buy them by the slice, so never
had to cope with an entire one. Those were every colour-skinned but
orange and had much more flavour than the usual US pie pumpkins.