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Pumpkin Soup

  • 2 lb 4 oz pumpkin
  • 1 onion sliced
  • 1 garlic clove
  • 3 Tbsp. butter
  • 3 1/2 cups vegetable stock
  • 1/2 tsp. ginger
  • 1 tsp. lemon juice
  • 1-2 bay leaves
  • 1 2/4 cups milk
  • salt and pepper to taste
  • garnish with:
  • 4-6 Tbsp. heavy cream
  • chives
  • potato(optional)

Peel pumpkin and remove all the seeds.


Cut Pumpkin into cubes approximately 1 inch in size.

Melt butter in a heavy bottomed sauce pan. Add onion and Garlic, fry on Low until soft.

Add Pumpkin, cook for 2-3 minutes.

Add stock and bring to a boil on Medium.

Season with salt and pepper.

Add ginger, lemon juice and bay leaves.

Cover and simmer (on low) for 20 minutes until pumpkin is soft.

Remove bay leaves.

Let cool a little bit then press through a strainer or use a food processor to make smooth. (You can also leave the chunks in it, you could add cubed potato to the soup and have a chunky pumpkin soup).

Pour into sauce pan and milk, slowly reheat.

Add garnish.

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