Posted in Recipes
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1 medium sweet onion, chopped 2 carrots, chopped 4 ribs of celery, chopped 2 sticks of butter 6-8 c. chicken broth 2 cans pumpkin pie filling 1 pt. heavy cream 1/2 c. brown sugar 2 tsp. cinnamon 1 ½ tsp. ground nutmeg Saute' onion, carrots, celery and butter in large soup pot. Add chicken broth to vegetables and bring to a boil. Add pumpkin and stir until incorporated. Turn heat down to low simmer, add heavy cream and stir; do not let it come to a boil. Turn off heat and add brown sugar, cinnamon, and nutmeg. Garnish with a dollop of whip cream and paprika. |
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Posted by Anonymous Links
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