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Pumpkin Soup

Pumpkin Soup
Recipe type: soups
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
  • 1 can of plain pumpkin puree
  • 1 large box of chicken broth
  • 1 small container of frozen baby peas (about eight oz.)
  • 1 cup of milk
  • ½ cup of instant mashed potatoes
  • 1 tsp. of salt
  • 1 small onion, peeled, and left whole
  • 2 tbs. of extra virgin olive oil
  • 1 tsp. of sage (fresh leaves are fantastic in this, but the bottled version is fine)
  • Freshly ground black pepper to taste
  • Sour cream (garnish)
  1. In a large stock pot, heat the olive oil over medium heat. Add the onion and allow it to become slightly translucent. Remove the onion.
  2. Add the pumpkin puree, straight out of the can and add the salt.
  3. Slowly stir in the chicken stock. Add the peas. Add the mashed potato flakes.
  4. Allow the soup to heat through.
  5. Slowly add the milk and stir. Depending on how thick you prefer your soup you may add a bit more or a bit less of the milk.
  6. If desired, for a bit of heat, add crushed cayenne pepper to taste.
  7. Garnish with a drop of sour cream.
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