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PUMPKIN SOUP | |
3 c. diced or canned pumpkin meat 4 c. milk 1/2 tsp. nutmeg (or try curry powder) salt and pepper 1/2 stick butter 1 c. chopped onion 3 tbsp. finely chopped parsley If using fresh pumpkin, cut into cubes and peel. In a soup kettle, cover the pumpkin with milk, nutmeg, pepper, and salt, bring to a boil, reduce flame and cook for 10 minutes. Blend. Sauté the onion in half the butter until golden. Add to the soup. Melt the remaining butter, add the parsley and top the hot soup just prior to serving. Serves 4-5. |
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