Pumpkin Soup

1 large onion, minced
2 c. defatted chicken stock
1/2 tsp. dried oregano
1 1/2 c. pureed cooked pumpkin
1/4 tsp. hot pepper sauce
1/4 c. toasted pumpkin seeds

In two-quart saucepan cook onions in two tablespoons of the stock until limp. Add remaining stock, pumpkin, oregano and hot pepper sauce. Simmer over low heat 15 minutes. Serve sprinkled with pumpkin seeds. Makes four servings. To freeze: Omit hot pepper sauce and pumpkin seeds. Cool quickly and ladle into freezer containers, leaving 1-inch headspace. Freeze. To serve thaw soup in refrigerator. Place in saucepan, cover and warm over low heat until heated through, stirring frequently. When warm add pepper sauce and seeds.

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