jmcquown wrote:

> Jessica wrote:
> > If you have a recipe for pumpkin soup and/or pumpkin pie, please post
> > it.
> >
> > Thanks in advance! :-)
> > Jessica
>
> From the American Heart Association Quick & Easy Cookbook
>
> 16 oz. can plain pumpkin
> 10-1/2 oz. can low-sodium chicken broth
> 1/4 tsp. salt
> 1/4 tsp. onion powder
> 1/4 tsp. black pepper*
> dash of ground nutmeg
> 12 oz. can evaporated skim milk
> 1/4 c. lowfat sour cream
> 1 Tbs. toasted pumpkin seeds (optional; garnish)
>
> In medium saucepan combine pumpkin, broth, salt, onion powder (you may use
> finely minced onion), pepper and nutmeg. Cover over medium-high heat until
> bubbly, about 10 minutes, stirring occasionally. Stir in evaporated skim
> milk. Heat through, about 5 minutes, but do not boil. Spoon into 4 bowls
> to serve and garnish with a dollop of non-fat sour cream and pumpkin seeds
> if desired.
>
> *This recipe isn't at all spicy; I use cayenne pepper to punch it up. You
> may also add some curry powder if you wish.

I think any squash tastes better with curry (and pumpkin is a squash)