4 cup pumpkin or winter squash that has been cooked until soft (or canned pumpkin puree)

2 tbsp. Butter

2 tbsp. brown sugar

4 cup chicken or beef stock

¾ tsp fresh grated ginger or ¼ t. dry ginger

½ tsp each of white pepper and salt

¼ cup rum

1/2 tsp tumeric (to make more golden)

1/4 cup cream (optional)

 

Mix squash with all ingredients except cream. Simmer for 30 minutes. If you wish, you may put mixture through food processor or blender until very smooth. If it is too thick, thin with water or cream. Serve with a dollop of crème fraiche, sour cream or chopped chives. Serve hot or chilled.

 

Variation: Use 4 cups of canned cooked carrots instead of pumpkin or squash for carrot soup. Top with toasted pumpkin seeds or peanuts if the kids like them. If you wish, replace dry ginger with cinnamon.