|Fresh pumpkin||2 Pound, peel and seeds removed|
|Water||2 Cup (32 tbs)|
|Milk||3 Cup (48 tbs)|
|Brown sugar||2 Tablespoon|
|Unsalted butter||1 Tablespoon|
|Ground ginger||4 Teaspoon|
|Ground cinnamon||3 Teaspoon|
|Ham||1⁄2 Cup (8 tbs), finely julienned (Virginia Variety)|
|Finely chopped parsley||2 Tablespoon|
1. Cut the pumpkin into chunks and simmer in water until tender, for about 5 minutes. Drain. Puree the pumpkin in a blender or rub it through a fine sieve.
2. Heat the milk in a heavy pan. Stir in the pumpkin puree, brown sugar, and butter. Season to taste with salt and pepper. Add very little ginger and cinnamon. Heat, but do not allow to boil. Cool, cover, and refrigerate.
3. To serve, reheat over a very low flame so that the soup does not stick to the pan. Divide the julienne of ham between the soup bowls. Ladle in the soup and garnish with a little chopped parsley.