Cream of Pumpkin Soup

_________________________________________________

                            FOOD FUNNY
_________________________________________________

This one's a little more risque than the typical food funny, but
it's so funny I just had to pass it along. Thanks to Karen Payne
for sending it in.

There was a woman who went to the doctor and complained
that her husband's libido wasn't what it used to be. So he
prescribed some pills, telling her to sneak one into whatever
beverage he might be having, and their love life would improve.

The following week, she went to the doctor to report the progress.
She said, "I did what you suggested. At breakfast the next
morning, I snuck one of those pills into his coffee. Within a
matter of minutes his eyes became glassed over, and all of a
sudden he threw me onto the table and made mad, passionate
love to me. I tell you, doc, that was the best nookie I've ever had."

The doctor said, "I'm so glad it worked out so well for you."

But then she added, "They'll never let us come back to that
McDonald's again."

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

The flesh of any winter squash, such as butternut, hubbard, or
acorn, can be substituted for the pumpkin in this old-fashioned recipe.

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 Jan 4 00:32:56 2011