Recipe for Pumpkin (or Squash) Soup 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 lrg (28 oz) pureed pumpkin (or squash) OR
1/2 cup Cooked and pureed squash
1/2 cup Broth or water
1/2 cup Orange juice, frozen, undiluted
1 can (15 oz) 2% evaporated milk
1/2 tsp Freshly grated nutmeg
Salt and pepper to taste
Orange zest , optional
Instructions:
Instructions: Combine ingredients. Chill and serve OR Heat gently just to boiling point-(do not boil, as it may separate) and serve. Garnish with a dollop of yoghurt and orange zest.

Serves 8 generously.

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