1 pound diced peeled pumpkin or butternut squash (about 2 cups)
2 medium sweet potatoes, peeled and diced
1 medium onion, diced
1/4 cup butter or corn oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon chopped fresh thyme
1/4 cup orange juice concentrate
8 cups chicken or rich vegetable stock
1/2 cup cream or milk (optional)
Salt and pepper
Grated zest of 1 orange

Preparation Instructions:

In large pot over medium heat, melt butter. Add pumpkin, sweet potatoes and onions; cook, stirring often, for 5 to 10 minutes, until slightly softened. Add garlic, ginger, thyme, orange juice and stock. Bring to boil; reduce heat, cover and simmer for about 30 minutes or until vegetables are soft. In batches in food processor or blender, blend until smooth.Return to pot and stir in cream, if using. Season with salt and pepper to taste; stir in orange zest.

Per serving for 8: 152 calories; 6.5 g fat; 7 g protein, 2 g fibre.