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Cream of Pumpkin Soup Recipe

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This recipe for Cream of Pumpkin Soup, by , is from The Lexington Curves Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Keane
Added: Wednesday, October 3, 2007


2 T. Butter
1 c. coarsely chopped leeks
5-6 c. pumpkin peeled and cubed
4 c. chicken broth
1/3 c. uncooked rice
2 c. light cream
salt and pepper to taste

In a 4 qt. pot, melt 2 T. butter. Add leeks and saute until tender. Do not brown.
Add pumpkin, chicken stock and rice. Bring to a boil and reduce heat to simmer. Cook until rice and pumpkin are cooked.
Puree with an immersion blender.
Add light cream to blended mixture and salt and pepper to taste.
Heat gently.

Personal Notes:
Personal Notes:
Winter squash can be substituted for the pumpkin.
A blender can be used to puree. Do in small batches being careful of steam.
This recipe can be enhanced in many ways by adding any of the following:
curry powder
brown sugar
garam marsala




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