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Spiked Pumpkin Soup

From Cooking Light magazine, November 2005

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Heat a large Dutch oven over medium-high heat.
  • Coat pan with cooking spray. Add onion, ginger, cumin, and garlic cloves; sauté 5 minutes or until lightly browned.
  • Stir in cider, bourbon, syrup, pumpkin, and broth; bring to a boil.
  • Reduce heat, and simmer 10 minutes.
  • Place half of pumpkin mixture in a blender; process until smooth.
  • Pour pureed mixture into a large bowl.
  • Repeat process with remaining pumpkin mixture.
  • Return pureed mixture to pan.
  • Stir in milk, flour, salt, and pepper; cook until thoroughly heated (do not boil), stirring frequently.
  • Serve with sour cream. Garnish with parsley, if desired.
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RECIPE MADE WITH LOVE BY

@Vino Girl
Contributor
@Vino Girl
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"From Cooking Light magazine, November 2005"
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  1. Vino Girl
    From Cooking Light magazine, November 2005
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