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Creamy Pumpkin Soup |
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Creamy Pumpkin Soup - print recipe
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| Yield: |
| 6 |
| Ingredients: |
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60 ml
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Olive oil |
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1 lrg
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Onion chopped |
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2
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clove garlic chopped |
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1.0 kg
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Butternut squash diced |
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4 cup
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Stock |
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1 cup
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water |
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1 dsh
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Tabasco |
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Salt to taste |
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Pimento strips to garnish |
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| Method: |
Heat olive oil over low heat and add onion and garlic. Cook, stirring till tender.
Add squash and stock, cover and simmer for 40 to 50 minutes or till the squash is very soft.
In a food processor, process soup till its very smooth and return to pot. Thin with water and season.
Pour into a tureen and garnish with pimento.
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