Jamaican Pumpkin Soup

This creamy pumpkin soup is flavored with ginger and nutmeg-a very fast but nutritious main course.

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Ingredients:

• 1 cup mashed, cooked pumpkin
• 2 1/2 cup chicken broth
• 1 Tbsp flour
• 1 tsp salt
• 1/8 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1 cup evaporated milk
• 1 tsp instant minced onion
• 2 large eggs, beaten
• Chopped chives

Method

Combine pumpkin and 2 cups chicken stock in a saucepan or double boiler. Mix flour with salt and spices. Add 1/2 cup chicken stock and flour mix to make a smooth paste. Add milk and eggs. Stir into pumpkin mixture. Cook 5 minutes over low heat or hot water, stirring constantly. Serve garnished with chopped chives.

Notes: This soup is delicious any time of year, but, especially for the Halloween, Thanksgiving and Christmas holidays. My family enjoys this soup as a main dish with crispy cold green salads and big baskets of warm popovers or crusty torn bagette breads.

Number of servings: 1 1/4 quarts

Submitted By: dnoel1724467
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