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Pumpkin Soup

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  • 2 cups finely chopped peeled tart apples or jarred applesauce
  • 1/2 cup finely chopped onion
  • 4 tbls  butter
  • 2 tbls flour
  • 2 cups chicken broth
  • 3 cups canned pumpkin
  • 2 tbls sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup half and half
  • 1/2 tsp salt
  • 1/2 tsp ground sage



In a large saucepan saute onions and apples in butter until tender.  Stir in flour until blended.  Gradually add chicken broth.  Add pumpkin, sugar, cinnamon, nutmeg and sage.  Finish with half and half.  Adjust for seasoning.  Blend in a food processor or blender until smooth.   Serve warm.

Optional:  Before serving sprinkle soup with sunflower seeds or pumpkin seeds or crumbled bacon or pancetta.

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