INGREDIENTS 1 tablespoon butter 1 tablespoon shredded fresh ginger 2 cups cooked pumpkin 4 cups vegetable stock or water 1 tablespoon Bragg’s liquid amino seasoning, or tamari 1/2 cup milk 1/4 cup dry milk (optional) 1. Heat butter in a large pot and saute ginger to soften. Put the pumpkin and part of the liquid in a blender and blend until smooth. Add butter and ginger, plus other ingredients. Heat, but do not boil. Serves 6
