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Friday, November 5, 2010

Cream of Pumpkin Soup

There's nothing like a warm bowl of soup on a chilly autumn day!  I'd like to share a hearty bowl of soup with you on day #2 of Pumpkinpalooza!

Cream of Pumpkin Soup

In a large pot over meduim heat, sauté for 5 minutes.
3 T olive oil
1 onion chopped
1 carrot diced
1 large red bell pepper chopped

Add to pot and sauté 5 more minutes
2 garlic cloves diced
1-1/4# pumpkin-peeled, seeded and cubed

Add to pot and bring to boil.  Cover, reduce heat and simmer until pumpkin is tender.
1 cup baking potato - peeled and diced
5 cups chicken broth or broth of your choice
1 T white wine or cider vinegar
1 strip orange zest or 1/4 cup orange juice
1/8 tsp dried thyme
1 bay leaf
dash ground cloves
1/2 tsp sea salt

Remove from heat and allow to rest 5 minutes off heat.
Remove orange peel and bay leaf.
Puree in food processor. Strain

Stir in cream just until heated. Taste and add more salt if needed.
Garnish with apple slices.
1/2 cup heavy cream
1/2 cup diced apple

This recipe is linked to FIGHT BACK FRIDAY hosted by Food Renegade over at REAL FOOD MEDIA.  Click on the button below to see all the healthy recipes and tips others have shared today.

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Great news!  If all is working properly, you should be able to join in the Pumpkinpalooza! celebration by sharing your favorite recipes.  Here's all I ask;

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  1. Man! That looks SO good! Maybe if we get a pumpkin I can make some.

  2. I have a few little pie pumpkins so the question is: Do I make soup or pie? :)


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