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Print this Recipe    Pumpkin 10

Pumpkin Soup with Apple and Ginger

12 cups of diced pumpkin (about 2x2 inches)
3 medium sized apples (golden)
4 cups home-made chicken stock
3 tbs butter
1 cup of heavy cream
salt
ginger
chives (the green part)

Boil the diced pumpkin until tender.(i.e., you can easily cut in
half the pumpkin with a fork).

Skin the apples, remove the core and slice into 4 pieces each.
Boil them until tender. Set aside.

In a blender mix the pumpkin. Add some chicken stock to make the
blending easier. Add the apples until smooth consistency. Add the
remaining chicken stock, the cup of heavy cream and the 3 tbs. of
butter. You may have to do this process in separate steps if the
blender is not large enough. The important thing is that all
components are thoroughly mix having a nice looking puree consistency.
Strain .

Salt to taste. (you are a pepper lover, add some but, remember that
you will add ginger).

Take 1/2 cup of the soup and 1 to 2 inch piece of fresh peeled
ginger and liquify. Strain this mixture (this one in a fine mesh)
and add slowly until you reach your preferred taste for ginger.

Upon serving, garnish, sprinkling thinly cut chives.

Serves 10-14

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