This recipe for Pumpkin Soup, by Lily M, is from Too Fat in the Fort Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 or 2 leeks 3 celery stalks 1 onion 1 qt jar tomatoes 3 or 4 carrots 2 potatoes
Chop vegetables. Brown in butter. Add one large can of pumpkin and jar of tomatoes. Add water accordingly. Simmer until vegetables are done. Process with hand blender. When ready to server, stir in a bit of whipping cream.
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