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Harvest Time Pumpkin Soup Recipe
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1 sm Pie pumpkin, cleaned out 2 ea Potatoes 2 ea Carrots 1 ea Onion, finely chopped 2 cl Garlic, crushed Olive oil Fresh parsley, basil, thyme - chopped Salt & pepper 4 tb Cream 2 tb Butter 2 tb Soy sauce (optional) Sour cream Chopped chives Cut pumpkin, potatoes and carrots into pieces and steam until tender. Remove peel from pumpkin. Save steaming water. Saute onion and garlic in a little olive oil until transparent. Puree onion, garlic and vegetables in a food processor, adding reserved water. Return the puree to a saucepan and add spices, salt and pepper, cream, butter and soy sauce. If soup is too thick, thin with a little water, milk or chicken stock. Heat but do not boil. Garnish with a dollop of sour cream and chives. Source: The Harrowsmith Cookbook, Volume Three -- ~-- WM v3.10/91-0126 * Origin: Doctor On Board: Niagara's Medical Host 905-937-1907 (1:247/101) =========================================================================== BBS: DomTech OS/2 Date: 12-04-93 (12:37) Number: 205 From: STEPHEN CEIDEBURG Refer#: NONE To: JIM BODLE Recvd: NO Subj: Hedgehog Conf: (6) Cooking
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