MINI-MENUS: Another pumpkin treat

Col. Sam’s Pumpkin Soup Recipe from Samuel Lombardo of Destin

5-6 cups pumpkin, pureed 3 (16 oz.) cans chicken broth, 97% fat free 1 medium onion, chopped 2 Tbsp. brown sugar 1/4 tsp. cinnamon 1/4 tsp. nutmeg 4 Tbsp. olive oil

Prepare a pumpkin, 10 to 12 inch size. Cut ends off and discard. Stand pumpkin and cut in half.

Discard seeds and membranes. Cut into 1-inch slices. Cut slices into 3-4 inch pieces. Place in a large pot. Cover with water and boil until soft.

Drain, cool and spoon off pumpkin pulp from skin, and puree.

In a large pot, sauté onion in olive oil until limp and golden.

Add chicken broth and bring to a boil.

Add the pureed pumpkin.

Add cinnamon, nutmeg and brown sugar. Once it reaches boil, reduce heat to simmer. Cover and simmer 15 minutes.