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Print this Recipe    Pumpkin Soup

Pumpkin Soup

2-3 tablespoons butter
4-5 large onions, chopped
4 cloves garlic, minced
2 1/2 lbs. diced pumpkin
6-7 cups chicken stock
salt and pepper to taste
1 stick of celery, chopped
1 carrot, chopped
1 small potato (optional)

Soften onion and garlic, celery and carrot in butter. Add all
other ingredients. Cook until very tender. In pressure cooker it
takes about 10 minutes. Put in blender and blend until very smooth.
Adjust seasoning and serve hot. Serve with a dollop of yogurt.

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1 of 2 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Simple, tasy and cheap, January 20, 2006 - 08:05 PM
Reviewer: Stephen George from Brisbane, Australia
I did not put a "dollop of yogurt" but chose butter instead. Nor did I put the potatoe in (optional). This is a good simple recipe that I will keep and make again. Thanks. The quantities will require at least a 8L Presure cooker. So if you have a small pressure cooker half them.

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