<<Disclaimer: Verify this information before applying it to your situation.>> 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.