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Pumpkin Soup

Reviewed: Mar. 1, 2013
Oh yes, very simple & very tasty! The little dash of nutmeg at the end - as another reviewer suggested - was the perfect finish. Also used fat-free half and half instead of heavy cream. I had white pumpkin frozen in packages, so it was easy, and instead of using the traditional blender I used my favorite kitchen tool, my hand blender, right in the pan, so clean-up was a breeze.
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