Pumpkin is in season in the fall, but you can have this soup any time of year. The soup uses canned pumpkin, but butternut squash can be substituted. Frozen or canned butternut squash puree can be found in many markets. Don’t get the pumpkin pie mix, which has corn syrup or another sweetener added; get just the pure pumpkin or pure squash.
Pumpkin, canned puree, 1 cup Cream, 1/2 cup
Put the pumpkin (add a bit of salt and pepper) in a sauce pan with a half cup of water and bring to a simmer. Add the cream and heat for a couple of minutes, then server. Makes two servings.
Half-and-half can be substituted for the cream if you can’t find cream in the market.