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Pumpkin Garlic Soup

Date: 18 Mar 2011
By: admin
Tags: Garlic Gold Red Wine Vinaigrette
Comment: Comments are off

Pumpkin Garlic Soup
Thick, creamy pumpkin soup. Another fantastic sick-day meal.

You’ll notice that this recipe is very similar to my Creamy Potato & Broccoli Soup. Why? Because I finally nailed the method for making a perfect cream soup, without the cream, that’s why!

-Julie Grice of SavvyEat

Pumpkin Garlic Soup
2014-09-27 10:27:32
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Ingredients
  1. 1/4 whole wheat flour
  2. 1/4 c extra virgin olive oil
  3. 4 c vegetable stock
  4. 3 cloves garlic
  5. 2 lb pumpkin, peeled and chopped
  6. 1 cup milk
  7. Salt, to taste
  8. Pepper, to taste
  9. Garlic Gold® Red Wine Vinaigrette (for topping)
Instructions
  1. Heat the oil in a large stockpot over low heat. Whisk in the flour until smooth. Add the stock 1/2 cup at a time, whisking after each addition until smooth. Stir continually for five minutes to allow the stock to thicken.
  2. Add the pumpkin and garlic, cover and bring to a boil. Reduce to a simmer and allow to cook for 25-40 minutes, until the pumpkin is fork-tender.
  3. Using an immersion blender, cream the soup until completely smooth. Stir in the milk and season to taste with salt and pepper.
  4. Top each bowl with 1-2 tablespoons of Garlic Gold® new Red Wine Vinaigrette
By Juile Grice
Adapted from SavvyEat
Adapted from SavvyEat
Garlic Gold - Organic Garlic https://garlicgold.com/
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My father and I are classic, authentic Italians, especially when it comes to food. Together we created in our home kitchen, a toasted garlic and olive oil condiment which can be spooned on to any dish to recreate the taste of Italy in every bite.

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