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Serve this fall soup in a hollowed out baby pumpkin for a spectacular presentation.
Heat olive oil. Sauté celery, onions and carrots with a pinch of salt and pepper, until the onions are translucent. Add sherry and simmer 1 minute. Add chicken stock and simmer. Add pumpkin butter, then add heavy cream until desired creaminess. Adjust salt, pepper and nutmeg to desired taste. Serve warm, garnished with pepitas. Optional garnishes: shrimp or crabOptional bowl: baby pumpkin
pumpkin soup recipe, kitchen kettle pumpkin butter
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