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Grilled Carrot and Pumpkin Soup with Herbs


2 lbs pumpkin, in 3 inch pieces
2 lbs carrots, peeled and sliced thickly
4 tablespoons butter
¼ cup orange juice
2 cups heavy cream
2 tablespoons fresh basil, chopped
1 tablespoon fresh thyme
½ cup olive oil
2 cups chicken or vegetable bouillon
2 cups soaked hickory wood chips
Parsley to garnish



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