"Les Hemmings" > wrote in message
...
> Hi Julia!
>
> Julia Altshuler wrote:
>>
>>
>> Are you looking for recipes that use pumpkin as a sweet or savory?
>
> Both... will try anything new and interesting.

I don't have the recipe for my kids' favorite Gingered Pumpkin Soup, but
this one is very, very close:

a.. 1 1/2 - 2 Pound Fresh Pumpkin, seed and skin removed, diced
b.. 1/2 Pound Yukon Potatoes, peeled and diced
c.. 2 Tablespoons of Fresh Ginger, minced
d.. 1/2 Sweet Yellow Onion, sliced thin
e.. 4 Cups Vegetable Stock or Water
f.. 1/4 Cup Orange Juice
g.. 1/2 Cup Cream Sherry
h.. 1 Cup Heavy Cream
i.. 2 Tablespoons Butter, unsalted
j.. 4 Ounces Gruyere Cheese, grated, for garnish
Heat the butter over medium heat in a large heavy pot. Add the onions and
cook until soft and translucent (about 10 minutes). Add the pumpkin, ginger,
and potatoes. Cook for another 3 minutes.
Add the stock or water, orange juice, and sherry.

Bring mixture to a simmer and cook until pumpkin is soft and easily pierced
with a fork (about 1 hour).

Transfer mixture to a blender or food processor and puree until smooth.
Transfer back to the pot and stir in the heavy cream. Season with salt and
pepper.

Sprinkle Gruyere over individual portions and serve with a hearty bread.