Recipe courtesy of A Painter’s Kitchen:  Recipes from the Kitchen of Georgia O’Keeffe by Margaret Wood

Yield: 4-6 Cooking Time: 30 minutes Difficulty: Easy Full Episode: A Taste of New Mexico (Season 6)

Directions:

  1. Mash the pumpkin, then put it in the blender with the chicken broth, cream or half and half.  (Try to use fresh, baked pumpkin with a naturally sweet taste.)
  2. Blend this at a high setting until smooth, then pour into a heavy, medium-sized saucepan.
  3. Slowly heat but do not simmer.  Season with herb salt and nutmeg.  Add more nutmeg as a garnish if desired.

Equipment:

Measuring Cups
Measuring Spoons
Blender
Saucepan
Full Episode: A Taste of New Mexico (Season 6)

Ingredients

  • 1 cup Fresh pumpkin, baked (or Acorn or Turban squash)
  • 3 cups Chicken broth
  • 1 cup Half and half or cream
  • ½ teaspoon Nutmeg, freshly ground
  • ¼ teaspoon Herb salt