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Pumpkin Soup With Smoked Paprika

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Related tags
soups gluten free nut free thanksgiving lunch
Nutrition per serving    (USDA % daily values)
CAL
282
FAT
49%
CHOL
19%
SOD
24%

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Ingredients for 8 servings

1 4-5 pound cooking pumpkin* to yield 6 cups roasted pumpkin OR 3 (15 ounce) cans of pumpkin puree

4 Tbsp butter

2 medium yellow onions, chopped, about 2 cups

3 garlic cloves, minced

1 Tbsp smoked paprika

1/2 teaspoon ground cumin

1 pinch cayenne pepper

1 large tart green apple (granny smith) peeled, cored, chopped (about 2 cups)

4 cups chicken broth (or vegetable broth for vegetarian option)

1 cup water

1 cup milk

1/2 cup cream

1 teaspoon fresh thyme or 1/2 teaspoon dried thyme

1 sprig fresh sage or 1/4 teaspoon ground sage

Salt and freshly ground pepper to taste

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