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Friday, September 25, 2009

Pumpkin Soup

40g (1.4oz) butter
1 large brown onion
1.5kg (3.3 lb) pumpkin, coarsely chopped (we enjoy this recipe made with butternut but you could use others)
2 large potatoes
6 cups chicken broth
1/2 cup cream

Melt butter in large saucepan; cook onion, stirring until soft. Stir in pumpkin and potato; cook, stirring, 5 minutes. Stir in broth, bring to a boil. Reduce heat and simmer uncovered for about 20 minutes or until pumpkin is soft, stirring occasionally.
Blend or process soup, in batches, until pureed. Just before serving, add cream. Stir over heat until soup is hot. Serve topped with a dollop of sour cream and chives, if desired.
Makes 6 servings.

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