Pumpkin soup...

[TreasonousBastard]

I still have a few gallons of frozen pumpkin glop left over from last fall, so I suppose I should use it before the fresh stuff from this year. And a potluck lunch today was a perfect time to start.

Nothing is exact-- just keep adding stuff until it tastes right:

---

4 quart bags of various frozen squash glop-- when melted, run it through the blender or processor to make it velvety smooth. Some of it was Cinderella pumpkin, and that stuff is really stringy.

half a quart box of chicken stock

salt to taste, since the stock was salt free

herbs and spices-- I had basil, parsley, ginger, cinnamon, sage, and chipotle powder handy

sliced red and green bell peppers-- frying or roasting them before adding is optional

several red potatoes cut up in small pieces

finely chopped garlic to taste

let it stew in a crockpot for a few hours and add a pint of sour cream just before serving

---

Only a dozen showed up, so I made too much. But 10 of 'em had seconds of the stuff.