"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Soup Recipe

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This recipe for Pumpkin Soup, by , is from Sherri's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sherri Parent


2 T butter
3 sage leaves
8 oz chopped onion
3/4 C blanched, roasted almonds, divided
1 T flour
3 C chicken stock
1 15 oz can pumpkin purée
Chopped chives

Place butter, onion and sage in Dutch oven over medium-high heat. Cover and cook 7-8 minutes.
Course,y chop 1/4 C almonds and set aside,
Mix flour with 1/4 C stock.
Place remaining almonds, flour mixture, pumpkin, stock, salt and pepper to onion mixture.
Bring to a boil. Reduce heat to medium low and simmer 5 minutes stirring frequently.
Pour into blender. Remove center of lid and use a towel instead. Process until smooth. Serve with chives and chopped almonds.




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