| 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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