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Gingered Sugar Pumpkin Soup

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Serves 8 big bowls | Prep Time 15 mins | Cook Time 20 mins

Why I Love This Recipe

very good

Ingredients You'll Need

3 lbs. Sugar Pie Pumpkin (quartered and seeded)
1 White Onion (Diced)
2 T. Fresh Ginger (peeled and chopped)
4 Granny Smith Apple (peeled, seeded and diced)
2 T. Brown Sugar
5 cloves garlic (chopped)
½ t-spoon Ground Cinnamon
¼ t-spoon Ground Nutmeg
¼ t-spoon Ground White Pepper
¼ t-spoon Ground Cayenne Pepper
1 cup Apple Cider (unfiltered)
3 cups or so Homemade Vegetable Broth or store-bought
½ cup ½ and ½ milk (optional)
Salt and Pepper to taste
3 T. Unsalted Butter
1 cup Toasted Pumpkin Seeds


Pre-Roast the pumpkins in the oven until tender @375 About 20 minutes.

Using a heavy bottom pot or Dutch-oven, melt butter and sweat onions, ginger and garlic with dried spices.

Add the cider and diced apples and pumpkins

Add the sugar and Broth. Simmer for about a half hour.

Transfer to a blender. Carefully! Blend until smooth. Return to stove and
incorporate the cream (optional) and season to adjust the flavor.

Serve by garnishing with toasted pumpkin seeds

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