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Pumpkin Soup

1/2 stick butter
4 chunks fresh pumpkin meat
3 whole butternut squash, peeled
3 large tomatoes
1 clove garlic
1 onion
1/2 green pepper
6 cups chicken broth
1 cup cream
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 teaspoon salt
dash sugar
fresh parsley, (optional)
fresh basil, (optional)

Start food processor and drop garlic through the feeder tube to mince.
Remove steel blade and put French fryer disk in. Load feeder tube and
with the vegetables in chunks and process. Remove vegetables and saute
in hot butter. Dice tomatoes the same way, cutting into quarters
first. Bring chicken stock to a boil and add tomatoes and their juices
and all seasonings. With the steel blade, mince several sprigs of
fresh parsley and basil (if desired). Add vegetables after 15 minutes
of simmering and continue to simmer an additional 15 minutes (or until
it tastes good). Stir in the cream, basil and parsley and serve.

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