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“A healthy version of a cold-weather favorite. Make it creamy (and not as healthy) by substituting 1 cup of half-and-half for one cup of chicken stock.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat medium sauce pot over medium heat and coat bottom with non-stick spray. Saute garlic and onion for 2-3 minutes. Add carrot and celery. Saute for 2-3 more minutes until all vegetables have some color.
  2. Add 2 cups chicken stock, tarragon, and salt and boil for 10-15 minutes or until tender.
  3. Transfer to a blender and puree until smooth. Add pumpkin one cup at a time until well blended. Add remaining one cup of stock (or substituted half-and-half) until soup reaches desired consistency.
  4. Cook over medium heat until warm. Add more salt to taste, if desired. Serve immediately, topped with fresh cracked pepper.

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