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Print this Recipe    Pumpkin 20

Pumpkin Soup

1 lb. pumpkin
1/2 lb. potatoes
1 onion, chopped
1/3 cup butter or margarine
2 1/2 cups milk
salt and pepper
2 leeks, sliced
2 1/2 cups chicken stock
1/2 cup cream
2 Tbsp. chopped parsley

Peel and dice pumpkin and potatoes. Melt half the butter or margarine
in a saucepan and saute the onion until golden brown. Add the diced
pumpkin, potatoes and milk. Bring to a boil, reduce heat and simmer
for about 40 minutes. Sieve or puree in an electric blender. Season
to taste with salt and pepper.

Saute the leeks in the remaining butter or margarine. Add to the
soup with the chicken stock. Bring to a boil. Reduce heat and simmer
for five minutes. Before serving, stir in cream and chopped parsley.

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