|6 cups precooked
|6 cups milk
|1/4 cup minced
|Salt and pepper to
||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.