Pumpkin Soup

Recipe By :Jennifer, WA

5 cups chicken broth
2 pounds pumkin or squash
1/2 cup Sofrito
1/4 cup chopped cilantrillo (chinese parsley)
salt and ground pepper
1 cup heavy cream
1/2 teaspoon nutmeg

Place the pumpkin in large saucepan with the cilantrillo, Sofrito and
chicken stock. Cover and simmer until the pumpkin begins to
disintegrate, about 1 hour. Rub the soup through a sieve (or puree in
blender). Return to the saucepan, season with salt and pepper, stir in
the cream and nutmeg and heat through without letting the soup come to a
boil.

Source: "Cooking Club at Recipelink"


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