Review of last recipe (photo above) - Am I crazy (?), but I thought turnips cooked with orange sounded really delicious.  Perhaps because I used a yellow turnip instead of white ones .. could this be why it tasted so strange.  Also, I didn't know until this moment that a yellow turnip is the same thing as a rutabaga.  How did that get past me?

TODAY'S RECIPE - GINGER PUMPKIN SOUP
Clipped from a magazine which credited The New James Beard, copyright 1981.

Serves 6

2 lb pumpkin, peeled, seeds and strings removed (you can substitute hubbard, acorn or butternut squash; I would have preferred if I could have substituted canned pumpkin, but if I can still find a pumpkin around, I'll use it ... and yes, I shouldn't be using canned because this is a cooking blog)
1 medium onion, stuck with 2 cloves
3 cups chicken broth
2 tbsp finely chopped fresh gingerroot
1/2 tsp pepper
1/4 tsp cinnamon
1 cup heavy cream or yogurt

In a medium sized covered saucepan, bring all ingredients except the cream or yogurt to a boil.  Reduce heat and simmer for 15 minutes or until pumpkin is tender.  Discard the onion.  Puree in food processor and return to pan.  Taste for seasoning, adding salt and more pepper if needed.  Stir in cream, and heat through (if using yogurt, heat below boiling point). 

Nutritional Information (with cream):  176 calories, 3 grams protein, 8 grams carbohydrates, 15 grams fat, 60 mg cholesterol, 553 mg sodium