"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Pumpkin Soup Recipe

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This recipe for Creamy Pumpkin Soup, by , is from Fabulous Foods, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy DeSchane


1 tbsp. butter
1 onion
1 clove garlic
1 tsp. ground cumin
1 1/2 tsp. salt
1/2 tsp. pepper
2 cans chicken broth (14.5 oz)
1 can pumpkin puree (29 oz)
1 c. half & half
2 tbsp. brown sugar
1/2 tsp. orange zest
Garnish with sour cream and fresh parsley

Saute onions and garlic in butter. Add broth and pumpkin, heat well. Place in blender and puree. Return to pot. Add remaining ingredients. Garnish!




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