Orange Pumpkin Soup Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

1/4 cup heavy cream

2 tablespoons olive oil

1/4 cup plus 1 tablespoon dark brown sugar

6 cups chicken stock

1/2 cup fresh orange juice

2 medium shallots, peeled and halved

2 medium yellow onions, peeled and halved

1/2 cup dry white wine

1 small (2 pound) pumpkin, halved, strings and seeds discarded (or seeds reserved for roasting)

1/2 medium orange

1/4 teaspoon ground allspice

2 1/2 teaspoons salt

1 acorn squash (about 1 pound), halved, strings and seeds discarded

4 sprigs fresh thyme

3 medium carrots, peeled and halved lengthwise

1 tablespoon plus 1 teaspoon balsamic vinegar

3 bay leaves

1/4 teaspoon ground cloves

1/2 teaspoon freshly ground black pepper, plus more for garnish

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