Pumpkin Soup

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            FOOD FUNNY
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Thanks to A. J. Allred for this one:

A husband was in big trouble when he forgot his wedding anniversary.
"Tomorrow," his wife angrily told him, "there had better be something
In our driveway that goes from zero to 200 in two seconds flat!"

The next morning, the wife looked outside and saw a small package
in the driveway. She brought it inside, opened it and found a brand
new bathroom scale.

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            TODAY'S RECIPE
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I must apologized to my readers in the southern hemisphere once
again, but about 90 percent of your fellow Recitopians live north
of the equator, and it's starting to get cold here and I thought some
recipes for quick and easy hot soups would be a welcome theme
for this week. Here is the lineup:

(Recipes in brackets are in the PLUS Edition only.)

Monday's Soup or Salad
Pumpkin Soup
[Kale and Potato Soup]

Tuesday's Soup or Salad
Clam Bisque
[Carrot and Chervil Soup]

Wednesday's Soup or Salad
Cream of Barley Soup
[Shrimp Soup]

Thursday's Soup or Salad
Tuna Chowder
[Green Pea Soup]

Friday's Soup or Salad
Parsnip Soup
[Chicken and Rice Soup]

If you can't get canned pureed pumpkin in your neck of the woods,
substitute the pureed cooked flesh of any winter squash in this
recipe.

Pumpkin Soup

2 Tbs (30 ml) butter
1/2 medium onion, finely chopped
1 Tbs (15 ml) all-purpose flour
1/2 tsp (2 ml) ground ginger
4 cups (1 L) chicken stock
2 cups (500 ml) canned pureed pumpkin (not pie filling)
1 cup (250 ml) heavy cream, half-and-half, or milk
Salt and freshly ground pepper to taste

Heat the butter in a pot over moderate heat and saute the onion
until tender but not brown, about 5 minutes. Stir in the flour and
ginger and cook for 3 minutes. Add the remaining ingredients and
bring to a boil, stirring to incorporate the pumpkin. Serves 4 to 6.
Received on Mon Oct 16 06:07:57 2006