Cubes of pumpkin or other yellow-fleshed squash and potato are cooked in chicken bouillon seasoned with ginger and nutmeg in this creamy soup which is pureed with 2 cups of milk.
INGREDIENTS (for 4 servings):
- 1/2 cup diced sweet onion
- 1 tablespoon margarine
- 5 cups peeled and diced pumpkin
- 3/4 cup diced potatoes
- 2 cups water
- 1 cube chicken bouillon
- 1 pinch ground ginger
- 1 pinch ground nutmeg
- salt and pepper to taste
- 2 cups milk
PREPARATION:
In a large saucepan cook onion in butter. Add pumpkin, potatoes, water, ground ginger, ground nutmeg and season with salt and pepper. Cook for 20 minutes or until pumpkin and potatoes are tender
Add milk, blend until smooth and serve.