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Pumpkin Soup.

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Here’s a lovely roasted pumpkin soup.

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Recipe: Half and scrape clean a small pie pumpkin. Brush interior with olive oil, sprinkle with salt, cracked pepper, and insert 1-2 garlic cloves and a slice of ginger root. Place directly on oven rack and roast until fork pierces each easily.

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Allow to cool before peeling off skin. Add a few hot cups of your favorite broth, with an optional heavy dollop of cream, until desired consistency. Puree and heat gently on stovetop. Serve.

 

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