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Pumpkin Soup

Reviewed: Feb. 13, 2011
I have been making this recipe now for a couple of years, and it is definitely a fall/winter staple in my diet! I've found that steaming the vegetables for about 10-15 minutes before putting them in the oven allows you to cook them less time in the oven (about 30 minutes), therefore cutting down on the possibility of the vegetables burning and eliminating the little carbon flakes in the final product but still giving it a subtle smoky flavor. I also use olive oil as opposed to vegetable oil as I prefer its flavor, and use vegetable bouillon as opposed to chicken. Finally, I usually add 2-3 large cloves of garlic to the roasting vegetables about 10 minutes before they've finished roasting, which adds another element to the soup that really rounds it out. Love this recipe!!
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