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“This rich, creamy soup is really quick and easy to make and always gets rave reviews,” writes Sarah Perry from Camarillo, California. “I serve it with banana bread or muffins and often double the recipe just to have leftovers!”
This recipe is:
Quick
Nutritional Facts 1 cup (prepared with reduced-sodium broth) equals 187 calories, 11 g fat (6 g saturated fat), 36 mg cholesterol, 672 mg sodium, 14 g carbohydrate, 3 g fiber, 10 g protein.
Originally published as Curried Pumpkin Soup in Cooking for 2 Fall 2007, p19
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Reviewed on Nov. 08, 2012 by JBajackson
Tasty. I made it with leftover baked acorn squash. I also added a bit more curry, some fresh ground pepper, and some sea salt. Served with a sprinkle of shredded Parmesan cheese and ground pepper. A great way to use leftover squash! Very creamy and satisfying.
Reviewed on Oct. 20, 2009 by vellenww
I have made this several times - most of the time without the ham. The buttermilk is the key ingredient. It is a real crowd pleaser - especially with a spoonful of sour cream on top and some chopped parsley.
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