•  Measuring Spoons
•  Measuring Cup
•  1 Qt. Glass or Microwave safe plastic bowl with cover.
•  Wire Whip
•  Wooden Spoon or High Temp Rubber Spatula
•  Fine mesh strainer

•  4 cups cubed pumpkin or squash 1 L
•  4 cups chicken broth, divided into 2 portions, 1 cup and 3 cups 1 L
•  1/2 cup chopped peeled potato 125 ml
•  1 leek, sliced and washed 1
•  1 small onion, minced 1
•  2 tbsp chopped parsley 25 ml
•  1 tsp salt 5 ml
•  1/2 tsp nutmeg 2 ml
•  1 cup milk, optional 250 ml
•  Fresh Sage

1.  Combine all ingredients and 1 cup (250 ml) broth in a 2-quart (2 L) casserole.
2.  Cover and cook at P7 10 - 15 minutes, or until potatoes are soft.
3.  Puree the mixture in batches.
4.  Return to the bowl and add the remaining chicken broth
5.  Heat at P7 10 - 12 minutes, or until hot. Add milk if desired.
6.  Garnish with sage.
7.  Makes: 8 cups (2 L)

Buy small pumpkins with nice long stems and cut off the tops like you would a Jack-o-Lantern Hollow them out removing all of the seeds and some of the flesh (use the flesh above) Place the pumpkins (not the tops) on a sheet pan and warm them in a 250 degree oven for 15 minutes OR Warm them 4 at a time in the Microwave Oven for 2 minutes per pumpkin. Serve the soup IN the pumpkins with the cool tops off center on the top.