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Pumpkin Soup (serves 4)

Recipe bybam0382
Notes: 

Its okay to be liberal with the salt. The most batches created at one time was 6.

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Ingredients: 

2 tablespoons butter
1 yellow onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 cups fresh pumpkin, roasted and diced
1 tablespoon sage leaves
3 cups chicken stock
1 cup cream (half & half)
Salt and pepper
Sharp cheddar cheese
Apple cider


 

 

In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Add Cheddar cheese and stir until melted. Season, to taste, with salt and pepper.

Cook's Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

 

* Professional Recipe

 

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. 

 

 

 

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