Pumpkin (or Squash) Soup
| 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