Instructions: As I hiss and gasp through some reheated squash soup with a fresh garden pepper and a chipotle, I read the pumpkin soup thread. Heres something I Institure, Delair Publishing). The book says panades, or bread soups, are eaten by the country people in the morning. As always, let every chile-head use this as a platform for FUN.

Makes about 1-1/2 quarts.

1. Put garlic and hot pepper into a mortar and pestle and pound to a paste. Set aside.

2. Pour beef broth over bread, set aside.

3. Heat peanut oil in large saucepan; saute onion. Add bread with beef broth, pumpkin, and seasoning paste; mix well. Simmer 10 minutes.

4. Add spinach; bring to boiling, reduce heat, and cook 5 minutes.

*If fresh pumpkin is used, process the soup in an electric blender before adding the spinach.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.