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Pumpkin Soup
  • 2 Whole pie pumpkins
  • 1 Quart Vegetable stock
  • 1/2 Cup Heavy cream
  • 1/3 Cup Maple syrup
  • Dash Nutmeg
  • Salt
Directions
Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, the slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside. In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor and puree until velvety smooth. Add cream and nutmeg, then blend again. Reheat if you need to and serve in a hollowed-out pumpkin.
Provided by:
Katrina Aceret via The Pioneer Woman

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