Cream of Pumpkin Soup

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             FOOD FUNNY
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Here's a classic food funny from Thelma Hershorn in Toronto:

An 85-year-old couple, having been married almost 60 years, died in a
car crash. They had been in good health the last ten years, mainly due
to her interest in health food and exercise. When they reached the
pearly gates, St. Peter took them to their mansion, which was decked out
with a beautiful kitchen, master bath suite and Jacuzzi. As they "ooohed
and aaahed," the old man asked Peter how much all this was going to
cost. "It's free," Peter replied, "this is Heaven."

Next, they went out back to see the championship golf course. They would
have golfing privileges every day and each week the course changed to a
new one representing the great golf courses on earth. The old man asked,
"What are the green fees?"

Peter's reply, "This is heaven, you play for free."

Next they went to the clubhouse and saw the lavish buffet lunch with the
cuisines of the world laid out. "How much to eat?" asked the old man.

"Don't you understand yet? This is heaven, it is free!" Peter replied.

"Well, where are the low fat and low cholesterol foods?" the old man asked timidly.

"That's the best part...you can eat as much as you like of whatever you
like and you never get fat and you never get sick. This is Heaven."

The old man looked at his wife and said, "You and your bran muffins. I
could have been here ten years ago!"

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             TODAY'S RECIPE
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The flesh of any winter squash, such as butternut, hubbard, or acorn,
can be substituted for the pumpkin in this holiday favorite.

Cream of Pumpkin Soup

1 lb (500 g) pumpkin flesh
1 Tbs (15 ml) butter
1 tomato, chopped
1/2 small onion, chopped
1 carrot, diced
1 cup (250 ml) cooked ham, diced
1 Tbs (15 ml) flour
3 cups pumpkin stock
1 bay (laurel) leaf
1 sprig fresh thyme
Salt and freshly ground pepper to taste
1 cup milk or cream

Cook the pumpkin in enough boiling water to cover for 15 to 20 minutes,
until tender. Drain and reserve the cooking liquid. Mash the pumpkin and
set aside. In a large pot, melt the butter over moderate heat and saute
the tomato, onion, carrot, and ham for 5 minutes, stirring occasionally.
Add the flour and stir to combine well. Add the reserved pumpkin stock,
bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer
covered for 45 minutes. Add the mashed pumpkin, salt, pepper, and milk
and bring to a boil. Remove the bay leaf and thyme sprig.
Serves 4 to 6.
Received on Tue Dec 16 00:51:03 2008