Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Flour 2 ts Cinnamon
1 lg Onion(s), diced 1/2 ts Nutmet
2 Garlic clove(s), chopped 1/4 c Brandy
4 tb Butter Salt and pepper
1 Stalk celery 1 1/2 c Heavy cream
5 c Clear vegetable stock 1 sm Sprig thyme
3 Bay leaves 1 cn Coconut milk
2 1/2 lb Pumpkin, cubed

Lightly brown onion, garlic, and celery. Add broth and pumpkin. Boil;
add thyme and bay leaf. Simmer until tneder. Mash and strain soup.
Add half of the butter and the flour to make a roux. Add hot liquid.
Stir until thickened. Add remaining ingredients and simmer for 20
minutes.

Healthy Modifications: use fat-free roux; substitute skim, low-fat or
evaporated milk for cream

Source: Pelican Club
: New Orleans, LA

The Vegetable Lovers Guide to New Orleans Restaurants by Gay Sperling
pg 44-45
Submitted By DIANE LAZARUS On 09-07-95

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