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Roasted Pumpkin Soup With Cider Cream

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soups gluten free low carb nut free thanksgiving lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 12 servings

4 baking pumpkins or kabocha squash, each about 2 lb., quartered and seeded

Olive oil as needed

Salt and freshly ground pepper, to taste

4 carrots, peeled and thickly sliced

6 shallots, thickly sliced

2 celery stalks, thickly sliced

4 garlic cloves, minced

3/4 tsp. freshly grated nutmeg

1 Tbs. minced fresh sage

12 cups chicken broth

1 cup heavy cream

1/2 cup apple cider, reduced to 2 Tbs. and cooled

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