Executive Director's Comments, October 2006, Women of the ELCA

Of neck pumpkins and change
Did you happen to read my column "Grace Notes" in the September issue of Lutheran Woman Today magazine? One of our readers called in asking for the recipe. Granted, one reader alone does not create a trend, but I thought others of you might enjoy trying the recipe too. And while you’re at it, serve up a side of change (see the article for some suggestions).

Cream of Pumpkin Soup
Makes about 3 ½ cups (3-4 side-dish servings)
Can easily be doubled

2 potatoes, baked skin on and then cubed
1 c. cooked pumpkin

1 ½ c. vegetable broth (chicken broth can be substituted)

1 Tbsp. butter

1 Tbsp. all-purpose flour
½ tsp. ground nutmeg (ground ginger can be substituted)
salt to taste

pepper to taste

1 c. half-and-half or light cream (milk can be substituted)

Set aside half of the potatoes.

In a blender container or food processor bowl, combine the remaining potatoes, the pumpkin and ¾ cup of the broth. Cover and blend or process about one minute or until smooth. Set aside.

In a pan melt the butter. Stir in the flour, nutmeg, salt and pepper, to make a paste.

Add the half-and-half (or cream or milk) all at once. Cook and stir until slightly thickened and bubbly. Cook for one more minute.

Stir in the blended vegetable mixture and the remaining broth.

Stir in the potatoes that had been set aside.

Cook and stir until heated through. If the soup seems too thick, stir in additional half-and-half (or cream or milk) to thin. Sprinkle with freshly ground nutmeg before serving.

Cooked butternut or acorn squash can be substituted for the pumpkin.