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From:Prodigy  UGDT31A    CAROLLEE HAYWARD

Pumpkin and pear soup

1 tsp olive oil            1 cup chopped onion
2 cups Pear Nectar (spanish section)  1/4 tsp S&P
1 cup chopped peeled, red potatoes    2 cups skim milk
1-3/4 cups fresh/canned pumpkin       1 tsp orange rind
3/4 tsp ginger powder         1/4 cup low fat GF sour cream
Pam a skillet, add oil and heat to medium.  Add onion, cover
and cook 10 minutes.  Add nectar, potato and S&P.  Cover &
cook 30 minutes.  Process when slightly cool till smooth.
Return to sauce pan, stir in milk, pumpkin, orange rind and
ginger cook over med heat 10 minutes.  Top with a dollop of
sour cream when served.  Can be served in a hollowed out
pumpkin for dramatic presentation.