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Recipe: Pumpkin Soup

Soups
Pumpkin Soup

6 cups chicken broth
1 cans solid-pack pumpkin -- up to 2 (16 oz.)
1 cup onion -- thinly sliced
1 clove garlic -- minced
1 1/2 teaspoons salt
1/2 teaspoon thyme
1/2 teaspoon pepper
1/2 cup whipping cream -- warmed
1 large fresh pumpkin -- hollowed out(optional)
Fresh parsley -- (optional)

In a covered saucepan, heat all ingredients except cream to boiling. Reduce heat; simmer, uncovered 20 minutes. Stir warm cream into soup. Garnish with parsley and serve from a hollowed-out pumpkin which as been warmed for 20 minutes in 350 degree oven.


MsgID: 3121579
Shared by: Gladys/PR
In reply to: Thank You: Thanksgiving Soups and Salads
Board: Daily Recipe Swap at Recipelink.com
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