HAPPY HALLOWEEN!! Here is Jane Butel's version of Halloween Soup made with, of course, pumpkin. It's extremely simple and vegetarian to boot.
5 cups vegetable stock
1 small ion, chopped
1 clove garlic, minced
2 leaves fresh sage or 1/2 tsp. dried
3 cups pumpkin, cut in chunks
1 1/2 cups evaporated skim milk
1 tsp. crushed caribe chile
1. Place vegetable stock in a pot and add onion, garlic, sage and pumpkin simmer covered until done and soft, about 30 to 40 minutes.
2. Puree this in a food processor or blender and add the milk. Place back in pot and simmer for another 10 minutes or until flavors blend (my note: do not boil). Serve in warm soup bowls. Garnish with a sprinkling of caribe chile.
She notes that the soup can be very successfully frozen after pureeing. My note: you may need to check for salt seasoning and you can add some pepper (white works best) if you like.