Pumpkin (or Squash) Soup

I also know that there is only one place where that angry, reactive, overwhelmed self can be transformed – the same place that Mary chose – the feet of Jesus… When I get into His presence, the whole world looks different. When I draw close to His heart, I find mercy when I know I deserve judgment; I find forgiveness for all my petty, selfish ways; I find grace for all my inadequacies; I find peace for my troubled heart; I find perspective for my distorted views. In Him, I find an eye in the midst of the storm. Oh the storm around me may not immediately subside; but the storm within me is made calm.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Dairy	Jewish		1	Servings

INGREDIENTS

1		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		15 oz 2% evaporated milk
1/2	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1144 Calories From Fat: 317 Total Fat: 35.8g Cholesterol: 107mg Sodium: 3020.8mg Potassium: 5211.9mg Carbohydrates: 156.4g Fiber: 9.2g Sugar: 145.8g Protein: 56g