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10 November 2010

Pumpkin Squash Soup

This recipe comes as a result of a very large pumpkin sitting in our kitchen from a trip to Lincoln Gardens outside of Lumsden, SK

3 c pumpkin
1 clove garlic
1 c fresh water
1 t fresh ginger
1 t cinnamon (optional)
1 T miso
sea salt
black pepper

Peel & remove seeds from pumpkin. Cube and add to high speed blender. Add all remaining ingredients (cinnamon accentuates the sweet flaire) and blend on high to warm the soup. Serve & garnish with medium fine ground walnuts and a squeeze of lemon (optional). So good.

This recipe is also a rendition of my Butternut Squash Soup recipe, being presented tomorrow evening at the monthy Canadian Culinary Federation, Regina Chapter meeting. 2350 Albert Street at 7:00pm. Entrance through back door. I will also be presenting a talk on EcoCuisine, being greener in the kitchen and talking about eco friendly options for restaurants and kitchens including bio takeout containers, cleaners, composting and personal care products for hard working chefs!

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