3.5 L chicken broth 3 1/2 quart
25 ml vegetable oil 2 tbsp
4 medium onions, chopped
7 ml thyme leaves 11/2 tsp
0.5 ml pepper 1/8 tsp
1 ml nutmeg 1/4 tsp
salt to taste
500 ml rutabagas, peeled & diced 2 cup
4 medium red potatoes, peeled & cubed
4 L hubbard squash, peeled & cubed 16 cup
1 large pumpkin shell, top cut off, seeds & fibers scraped out
boiling water
Heat oil in large pan. Add onions, thyme, pepper, nutmeg and salt. Cook, stirring frequently, until onions are soft. Add rutabagas, potatoes, squash and broth. Bring to a boil; then reduce heat. Cover and simmer until squash mashes easily; about 1 1/2 hours. Food process vegetables in a blender until smooth. Return to soup pan and bring to a boil, stir often; keep warm. While reheating soup, heat pumpkin shell by filling it with boiling water and let stand about 20 minutes. Drain water and pour in soup. Serve hot.
Serves 10