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A drizzle of maple syrup is the crowning touch to this thick and creamy soup.
You can also substitute 4 cups mashed butternut squash for the fresh pumpkin.
Lesley Pew, Lynn, Massachusetts
This recipe is:
Nutritional Facts 1 cup equals 156 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 472 mg sodium, 32 g carbohydrate, 6 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.
Originally published as Harvest Pumpkin Soup in
Taste of Home Christmas Annual
Annual 2009, p39
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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