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Pumpkin Cheese Soup Recipe from Boma, Animal Kingdom Lodge


2 pounds Pumpkin Puree, canned or 2 pounds Pumpkin Puree, fresh roasted and pureed
2 quarts Vegetable Stock or Chicken Stock
2 cups Diced Onions
1 cup Diced Celery
1 cup Diced Carrots
1 cup Honey
1 Tblsp Chopped Garlic
¼ tbsp Nutmeg
¼ tbsp Cinnamon
¼ tbspCloves
Salt, To Taste
1 pound Sliced American Cheese
1 quart Heavy Cream

Yield: 6 servings


Add all ingredients in a saucepan excep for the cheese.

Cook slowly over medium heat for 30 minutes.

Using a hand blender, puree soup until smooth. Slowly add the American cheese until melted.

Add heavy cream and simmer for 10 minutes.

Garnish with spicy croutons, toasted pumpkin seeds, or cinnamon spiced whipped cream.



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