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Recipe: Sweet Pumpkin Soup

April 23, 2017

Spice of the Day: Nutmeg

Serves 6
1 2/3 lbs cubed Sugar Pumpkin
2 chopped Carrots🥕🥕
2 Onions
2 1/2 tbsp Vegetable Oil
1 Potato 🥔
1 quart Water💧
3 cubes Chicken Bouillon
1 cup Heavy Cream
1 1/4 tbsp Marshalls Creek Nutmeg Ground*
1 tsp Black Pepper Ground*
Pinch of Salt*

Full Recipe Instructions:

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
  3. Bake in preheated oven 40 minutes, until soft but not blackened.
  4. In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
  5. Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

This and other delicious recipes can be found on: GRND 3 OZ.jpg

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