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Pumpkin Soup

  • Serves 6 to 8.


  • 2 cups canned pumpkin
  • 1-1/2 quarts chicken stock
  • 1/4 cup chopped green onions
  • 3 cloves garlic
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon white pepper
  • 1 teaspoon steak sauce (such as A-1)
  • Unsweetened whipped cream for garnish
  • 2 teaspoons fresh parsley, snipped for garnish


In a heavy saucepan combine all ingredients except cream and parsley; simmer, uncovered, for 30 minutes. Warm cream in small saucepan. When ready to serve, stir warm cream into soup and garnish with fresh parsley.

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