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Classic Pumpkin Soup
Unlike my recipe for quick pumpkin soup, this version uses whole pumpkin--and sweet potatoes--to give it a rich, earthy flavor. The hardest part of making the soup is cutting the pumpkin. Don't try to cut the pumpkin directly in half. Rather, cut it into quarters, going around the stem with your knife. . . . (to read the remainder of this article, please log in below.)
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