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Eleanor's Pumpkin Soup Recipe

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This recipe for Eleanor's Pumpkin Soup, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Twardowski
Added: Monday, November 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
This is great made with pumpkin or any winter squash, sweet potato or yam. It's our fall and winter favorite.

Cook pumpkin pieces until tender in water. Reserve the liquid. Remone the peel from the pieces and return them to the pot. Mash the pumpkin and add cooking broth salt and butter to taste ( or diet requirements). Thin the soup by adding milk (whole,2%, skim, nonfat, soy or rice) and stir while heating to serving temperature slowly, do not boil. Place some cooked macaroni, spetzel, or noodles in the bottom of serving bowl and ladel the soup over them. Serve.

Directions:
Directions:
The amounts in this recipe are general depending the size of squash or amount you want to cook. Basically it's like making mashed potatoes with squash and thinning with milk to soup consistancy .It's so nutritious and very comforting to eat, I hope you will give it a try.

 

 

 

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