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Cream of Pumpkin Soup

Reviewed: Nov. 18, 2009
I truely enjoy this recipe with a few modifications. I always double the cinnamon and ginger and add 1/8 tsp of nutmeg. I also add 1/3 cup of bown sugar [I suppose I could use 1/4 cup, but I like my soup a little sweeter than some. ;)] I only use a pinch of black pepper and I add 1/16 to 1/8 tsp of cayenne pepper (depending on my eaters' tolerace for spice). I skip the salt and throw in a few salted roasted pumpkin seeds for added texture. Garnish with leftover seeds and a sprinkle of nutmeg. Yum! Family favorite.
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