1½ pounds raw pumpkin

2 potatoes

2 tablespoons butter

2½ cups Basic Chicken Broth (see recipe on page 3)

Salt and pepper

⅔ cup milk

Croutons (optional)

Fresh chopped parsley (optional)

• Peel the pumpkin and cut the flesh into cubes. Peel the potatoes and cut them into 1-inch slices. Place both in a large bowl and add enough water to cover the vegetables by 2 inches. Let stand for 1 hour.

• Drain and dry the vegetables with a clean dishtowel. In a soup pot, melt the butter and sauté the pumpkin and potatoes on medium-low for 12 minutes, stirring occasionally.

• In a saucepan, bring the broth to a boil. Add it to the soup pot with the pumpkin and potatoes. Cover and simmer for 20 minutes.

• Drain, reserving the cooking liquid. Allow the vegetables to cool slightly. In a blender or food processor, purée the vegetables. Return the reserved liquid and the vegetables to the pot. Simmer, uncovered, for 5 more minutes, adding salt and pepper to taste.

• Thicken, if necessary, by boiling briefly with the cover off. Reduce heat to low and drizzle in the milk, stirring constantly. Garnish with croutons and parsley.

Serves 2–4

Your next Halloween pumpkin can become a delicious and economical soup.