Featured Recipe

Make Chicken Stock.

Heat 4 cups stock in medium saucepan over high heat to boiling. Boil until reduced to 2 cups, 15 to 20 minutes. Remove from heat; skim fat from surface.

Cut pumpkin into 1-inch chunks; place in large heavy saucepan with 2 cups water. Heat over medium-low heat to simmering; simmer, covered, until tender, about 5 minutes. Drain in colander. Puree pumpkin in food processor or blender, or force through fine sieve; you should have 4 cups puree.

Heat milk in large heavy saucepan over medium heat just until hot; do not allow to boil. Stir in umpkin puree, brown sugar, and butter; stir in 2 cups reduced stock. Season to taste with salt and pepper; add ginger and cinnamon. Continue to cook, stirring, just until heated through; do not allow to boil. To serve, divide ham julienne evenly among warmed individual soup bowls. Ladle soup into bowls; garnish with parsley. Serve immediately.