Pumpkin Soup

I thought this would be a fun seasonal dinner for everyone!

What You Need

3 T butter

1 2/3 lb baking pumpkin peeled and diced

1 onion, chopped

Grated rind on one orange

3 c chicken stock

salt and pepper to taste

1 T cornstarch dissolved in 3 T milk

1 c milk

1/2 c cream

Directions

Melt butter in large sauce pan/ soup pot. Add pumpkin, onion, and orange rind. Cook over medium/ medium low heat until onion is tender (around 5 minutes). Add stock, and salt and pepper, then bring to boil. Reduce heat and simmer gently, covered, for around 5 minutes (until pumpkin is tender). Sieve or puree soup ( I usually use a blender in batches), then add to a clean sauce pan/ soup pot. Add cornstarch/milk mixture and milk, and slowly bring to a boil, stirring constantly. Reduce heat and simmer for additional 5 minutes. Pour soup into a tureen, and stir in cream. Serve warm with a side of homemade bread.

(you can substitute butternut squash for pumpkin, or sour cream or yogurt for the cream)

(recipe from the World Wide Ward Cookbook)