Savory Pumpkin Cream

• 1 12 cups pumpkin, cubed, Cooked
• 2 cups milk
• 1 tablespoon fat, melted
• 2 tablespoons flour
• 1 egg
• 1 teaspoon chicken bouillon powder (heaping)
• to taste garlic powder
• to taste curry powder (optional)
• to taste red peppers or to taste black pepper
• assorted herbs

1. Mix pumpkin, milk, fat, flour and egg in a blender until pumpkin is creamy smooth.
2. Pour into a saucepan, add the seasonings and bring slowly to a simmer over medium heat, stirring as the mixture thickens.
3. Adjust seasonings.
4. Serve in individual ramekins as a side dish.
5. For the fat I used chicken fat rendered from a bird roasted the previous night.
6. For seasonings I used just a pinch of curry powder, about 1/4 tsp of my own chile pepper blend and a scant tsp of some mixed herbs.
7. My powder blend is: 1 tsp salt 1 tsp garlic powder 1 tsp sugar 1 tsp cayenne 1 Tbsp paprika 1 dried, powdered habanero My herb mixture is basically equal parts commercial Italian mixed herbs, French fines herbes, parsley and poultry seasoning.
8. In other words a pinch of just about everything.

pumpkin, milk, flour, egg, chicken bouillon powder, garlic, curry powder, red peppers, herbs

Taken from www.food.com/recipe/savory-pumpkin-cream-4283 (may not work)