Submitted By: Marjorie B.

Korean Pumpkin Soup

Ingredients:

• 1 14 oz. pkg. frozen winter squash, defrosted
• 1 1/4 cups milk
• 1 T + 1 tsp. Cornstarch
• 1 8 oz. Can creamed corn
• 1 tsp. Chicken flavored bouillon (or 1 tsp. Onion salt)
• 1/2 tsp. Cayenne pepper
• 1 tsp. Butter

Directions:

1. In a small bowl, combine the cornstarch and milk; mix well to dissolve lumps.

2. Put the squash in a large saucepan. Gradually stir in the milk/cornstarch mixture. Cook on low heat and stir until soup thickens.

3. Add the creamed corn, cayenne pepper and butter. Cook on low heat until soup simmers.

4. Serve hot with a green salad and corn bread for a great winter lunch!

5. This recipe makes 3 servings.