INGREDIENTS

INSTRUCTIONS

Recently I was at a local restaurant and found they had pumpkin soup, made
without butter!  It was rather like eating hot, liquid pumpkin pie. I asked
for the recipe, and here it is.
I recommend accompanying it with a nice sourdough bread or something
similar.
Cook a medium sized pumpkin, using any method with which you are
comfortable.  The new honey pumpkins now available are really great for
this purpose!  Scoop out the cooked pumpkin, and blend it in the blender
adding non-fat milk or rice dream until the desired thickness is reached.
Return to a pan and season with cinammon, clove, nutmeg and/or pumpkin pie
spice to taste. I don't specify measurements because everyone has a
different idea of how much of these kinds of spices to use. Heat on low
until desired temperature is reached.
For a really special treat, froth up non-fat milk (sweetened if desired)
with a capuccino machine steam thingy, and float mounds on the top of the
soup with pumpkin pie spices on top.
I apologize for the randomness of this recipe, but this is the way it was
given to me, and I find myself experimenting with it often, changing
spices, adding maple syrup for a desert soup, adding thickener for a
pumpking pudding variation.  It's great for a cold night pick-me-up, and
kids love it!
Posted by Shoshana Edwards <bree@netcom.com> to the Fatfree Digest [Volume
13    Issue 30] Dec. 30, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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