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 ITALIAN  COOKING

Pumpkin Soup

 

6 cups precooked pumpkin
6 cups milk
1/4 cup minced fresh parsley
1 tablesspoon brown sugar
3 tablespoons butter
Salt and pepper to taste
Herbed croutonss
Using a whisk, combine the pumpkin with the milk in a large saucepan. (For a creamier version, substitute half & half for part of the milk). Stir in the parsley and sugar, add the butter, cover, and simmer for about 15 minutes, stirring regularly so that the soup doesn't stick to the bottom of the pan.
Season with salt and pepper. If you prefer a thicker soup, stir in more pumpkin. Serve hot, garnished with croutons.

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