October 25, 2002, Newsletter Issue #73: It`s Pumpkin Time

Tip of the Week

With only six ingredients, this delicious soup goes together in a flash. For a cute presentation serve in hollowed out pumpkins ~ real or ceramic!

Pumpkin Soup with Fresh Ginger

1 Tablespoon olive oil
1 cup onion, diced
2 cups chicken stock
1 1/2 cups pumpkin puree
1 Tablespoon grated fresh ginger (more to taste)
1 cup evaporated skim milk

In a medium pot heat the oil. Add the onion and saute until translucent, about 5 minutes.

Add the stock, pumpkin puree and ginger. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Puree.

Add the evaporated milk. Do not boil; bring back to a simmer. Serve immediately.

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