Pumpkin Plenty

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Colleen Criswell 3

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0 servings yields 6 servings
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  1. Scoop out the seeds and fibers from the interior of the pumpkin.
  2. Scoop out all but 1/2 inch of the meat.
  3. Saute the onions in the butter.
  4. Stir in the pumpkin meat.
  5. Add 4 cups of water, simmer for 25 minutes.
  6. Puree the mixture in a blender or food processor.
  7. Return to the pan.
  8. Stir in the cream, nutmeg, and ginger.
  9. Bring to a simmer.
  10. Pour into the pumpkin shell and serve.
  11. Garnish with chives