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  Recipe Home » Soups » Cream Of Pumpkin Soup
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  Cream Of Pumpkin Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 321
Ingredients:
2 tbsp Unsalted butter
1 medium Onion, roughly diced
4 cup Pureed pumpkin (canned or fresh)
3 qt Chicken stock or low-sodium chicken broth
1 tsp Salt
1 tsp Ground coriander
1/2 tsp Curry powder
1/2 tsp White pepper
3 cup Milk and/or whipping cream
1/3 cup Walnut oil
Instructions:
MELT BUTTER IN A 2-QUART POT over medium heat. Add the onion and cook,
stirring occasionally, until onion softens, about 10 minutes. Add the
pumpkin and salt and continue to cook, stirring, another 15 minutes
for fresh pumpkin, 5 minutes for canned. Add the stock, salt,
coriander, curry and pepper. Cover, increase heat to high and bring
to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat
and place in a food processor or blender and puree until smooth.
Combine puree, milk and walnut oil. Cover, bring to the boil and cook
2 minutes. Serve piping hot.
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