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Get Started - 100% free to try - join in 30 secondsThis soup is one of my favorite autumn recipes. It is warm and thick with light creamy flavors from the pumpkin and creamy nutty notes from the chestnut.
1 onion, chopped
2 cloves garlic
2 tbsp olive oil
1 pumpkin, peeled, deseeded and chopped into pieces to equal about 5 cups of fresh pumpkin
2-3 c chestnuts, shelled and roasted
4-5 c water
salt, to taste
pepper, to taste
1/2 c plain yogurt (optional)
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