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Pumpkin Soups

Creamy and delectable, pumpkin soup is the ideal dish to celebrate fall. The easiest recipe combines pumpkin, vegetables, spices, and stock. It’s filling enough to eat for lunch and makes a perfect starter for dinner. Pumpkin soup is a delicious way to enjoy the season’s most colorful gourd.

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Melissa Hamilton and Christopher Hirsheimer, creators of the seasonal recipe series "Canal House Cooking," developed this side dish in order to showcase a beautiful hollowed-out pumpkin.  "We thought it would be great to use one as a centerpiece, an edible tureen for the soup. It provides that ta-da factor. There's some olive oil in there, but it's really just a wholesome recipe, deliciously prepared. We love the combination of the preserved lemon and the pimenton -- it adds that richness of flavor without bringing in extra fat."

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recipe

Whole peeled chestnuts add structure to pumpkin soup, texture that's important if the squash is too watery. Make large batches, and tuck it away in the freezer for up to a year; don't add the cream until after you thaw and reheat it.

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This soup hails from Jamaica and is filled with small, elongated dumplings called "spinners." Serve this dish as a light meal or a dinner starter. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

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