- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) chopped onion
- l/2 tsp ginger
- l tbsp flour
- 2 cups (475 ml) pumpkin (canned okay)
- 2 cups (475 ml) chicken broth (canned okay)
- 2 cups (475 ml) milk
- salt to taste
- If pumpkin is fresh, cut it up and bake or steam it until the meat is soft, then scoop it off the skin and set aside.
- Saute butter, onion, ginger in butter.
- Stir in flour and add pumpkin.
- Cook 5 minutes.
- Gradually add chicken broth and milk.
- Simmer 5 minutes more.