Wilson Farm Recipes : Cream of Pumpkin Soup with Roasted Chestnuts
Indulge in the warmth of Cream of Pumpkin Soup infused with roasted chestnuts and sherry, perfect for fall.
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Ingredients
- 1-10 lb. pumpkin, cut into eight pieces, seeds removed
- 2 bunches Leeks, white part only, chopped
- 2-3 shallots, peeled and chopped
- 2 quarts Turkey or chicken stock
- 1 pint apple cider
- 1 cup sherry
- 1 pint light cream
- 1 cup chestnuts, chopped
- 1 stick butter
- 1 tsp. cinnamon
- Salt
- pepper
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