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Irish Pumpkin Potage
Reviews:
December 13, 2007

This was lovely! I loved the spiciness of the cayenne with the pumpkin and nutmeg. I did make this recipe vegan by substituting vegetable stock for chicken broth and soy milk for the milk. I found I also only had to use 2 cups soy milk instead of the 4 1/2 cups of milk the recipe called for. I followed another reviewers suggestion and pre-cooked the pumpkin. Worked like a charm. I will definitely make this again!

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