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Salads - Soups - Sidedishes
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None
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Ingredients |
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1 lb. breakfast sausage
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1 onion
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3 stalks celery
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2 carrots diced
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1/2 c walnuts
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2 Tbsp. peanut butter
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1 can pumpkin
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2 c chicken broth
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1 C half and half
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Instructions |
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Cook sausage just until done, set aside. Saute veges. and walnuts
in sausage juices until tender- drain fat and add veges to sausage.
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In a separate stock pot, melt peanut butter- add pumpkin.
Slowly stir in chicken broth and then add sausage and veges.
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Cook over med. heat for 10 minutes, stirring occ. Add cream and
heat 2 more minutes. Serve with sprinkle of sunflower seeds.
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Originally Submitted
10/25/2011
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You can add this Pumpkin Soup recipe to your own private DesktopCookbook.
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