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Whole peeled chestnuts add structure to pumpkin soup, texture that's important if the squash is too watery.

Source: Martha Stewart Living, October 2004
Servings

Ingredients

Directions

Cook's Notes

To roast pumpkins, cut them in half, and brush with olive oil; place cut sides down on a baking sheet, and bake in a 400-degree oven until flesh is soft and slightly caramelized. Make large batches, and tuck it away in the freezer for up to 1 year; don't add the cream until after you thaw and reheat it.

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