Name: Pumpkin (Or Squash) Soup
Ingredients: 1 lg (28 oz) pureed pumpkin (or squash) OR; 3 1/2 c Cooked and pureed squash; 3 1/2 c Broth or water; 1/2 c Orange juice; frozen, undiluted; 1 cn (15 oz) 2% evaporated milk; 1/2 ts Freshly grated nutmeg; Salt and pepper to taste; Orange zest ; optional; Yoghurt; optional

The first mark of a healthy church is expositional preaching. It is not only the first mark; it is far and away the most important of them all, because if you get this one right, all of the others should follow… If you get the priority of the Word established, then you have in place the single most important aspect of the church’s life, and growing health is virtually assured, because God has decided to act by His Spirit through His Word… The congregation’s commitment to the centrality of the Word coming from the front, from the preacher, the one specially gifted by God and called to that ministry, is the most important thing you can look for in a church.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Dairy	Jewish		1	servings

INGREDIENTS

1	lg	(28 oz) pureed pumpkin (or squash) OR
3 1/2	c	Cooked and pureed squash
3 1/2	c	Broth or water
1/2	c	Orange juice; frozen, undiluted
1	cn	(15 oz) 2% evaporated milk
1/2	ts	Freshly grated nutmeg
		Salt and pepper to taste
		Orange zest ; optional
		Yoghurt; optional

INSTRUCTIONS

Combine ingredients. Chill and serve OR Heat gently just to boiling
point---(do not boil, as it may separate) and serve. Garnish with a dollop
of yoghurt and orange zest.
Serves 8 generously.
Posted to JEWISH-FOOD digest by Lee Jourard <lchaim@intranet.ca> on Oct 07,
1998, converted by MM_Buster v2.0l.

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