Pumpkin Soup

1 piece ( 2 pounds ) sugar pumpkin, cut into 2 inch chunks
2 cups cubed potatoes
1 cup cubed apples
1/2 cup chopped onions
3 cups water or defatted chicken stock
1 thick (1/4") slice fresh ginger, minced
1 bay leaf
1 clove garlic, chopped
2-3 cups low-fat milk
1 teaspoon lemon juice
1/2 teaspoon grated nutmeg

Steam the pumpkin until very tender, about 15 minutes. Set aside until cool enough to handle.

In a 3-quart saucepan, combine the potatoes, apples, onions, water or stock, ginger, bay leaf and garlic. Bring to a boil. Reduce the heat to low and simmer until the vegetables are tender, about 15 minutes. Cool for 5 minutes. Remove and discard the bay leaf.

Remove and discard the skin from the pumpkin pieces. Add the pumpkin to the vegetable mixture. Working in batches, puree the soup in a blender or food processor.

Return the puree to the saucepan. Add enough of the milk to thin the puree to a drinkable consistency. Season with the lemon juice. Warm over low heat. Serve sprinkled with the nutmeg.

Prep. time: 15 minutes
Cooking time: 20 minutes.

If you don't have access to sugar pumpkins, which are a type traditionally used for pumpkin pies, substitute butternut or buttercup squash. Start with a large specimen--about 2 1/2 pounds. Halve it, remove the stem and seeds, then cut into chunks. Steam and peel as above.

12 Servings: Per serving: 60 calories, 0.6 g. fat: 2 mg. cholesterol, 25 mg. sodium.