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Martha's Pumpkin Soup Recipe

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This recipe for Martha's Pumpkin Soup, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Wyer
Added: Thursday, February 12, 2004

Category:
Category:

Ingredients:  
Ingredients:  
6 cups chicken broth
3 cups pumpkin, cut into 1/2" cubes
1 cup onions, thinly sliced
1 clove garlic, minced
1/2 tsp thyme, dried
1 1/2 tsp salt
5 peppercorns
1/2 cup whipping cream
1 tsp fresh parsley

Directions:
Directions:
Heat all ingredients except cream and parsley to boiling. Reduce heat, simmer uncovered 20 min. Remove 1/2 cup of pumpkin. Reserve. Simmer remaining pumpkin mixture, uncovered, 20 min. longer. Transfer to bowl.

When cooled, puree the pumpkin mixture, a little at a time, in blender or food processor; return pureed mixture to pot. Reduce heat. Simmer uncovered 10 min. Stir warm cream and reserved pumpkin into soup; garnish with parsley just before serving

Personal Notes:
Personal Notes:
This soup freezes well.

 

 

 

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