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“This is our (not so secret) family recipe, I've never tasted any better.”
READY IN:
50mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large stockpot over medium heat; "melt" onion and leeks along with the celery.
  2. Add potatoes and pumpkin, stirring for 3-4 minutes.
  3. Add broth, parsley, brown sugar, salt, and pepper.
  4. Simmer on low heat 25-30 minutes.
  5. Add milk.
  6. Purée in blender; check seasoning.
  7. Return soup to stockpot to keep warm while preparing buttered croutons.
  8. Garnish soup with cheese and croutons if desired.
  9. Serve immediately.

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