Ingredients
2 lb pumpkin, peeled and diced
5 cups chicken broth
salt and ground black pepper, to taste
accompaniments of your choice, (sour cream, chopped cilantro, roasted and chopped pecan nuts, and or chili powder)
Preparation
Place pumpkin or squash in a deep soup pot. Pour in your chicken stock.
Turn the heat to high and bring it to a boil.
Adjust heat to a low so that the mixture simmers.
Cook for about 30 minutes until the pumpkin is very tender.
Turn off the heat and puree until smooth using either a stick or hand blender.
Adjust seasoning to taste with salt and pepper.
Serve hot, garnished with your choice of accompaniments.
