Pumpkin Soup Recipe – Laura Vitale – Laura in the Kitchen Episode 470

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21 Replies to “Pumpkin Soup Recipe – Laura Vitale – Laura in the Kitchen Episode 470”

  1. Hi Laura! I had some roasted buttercup squash leftover from Thanksgiving dinner (Canadian) so I ended up using that instead of the pumpkin. Had no sage so I substituted dried savoury. Added a little white pepper at the end. This was a FABULOUS recipe. Despite the substitutions it turned out so well! Thank you so much for such an excellent recipe that I will make on a regular basis 🙂

  2. No! Don't push canned foods. You're better than that. Pumpkin soup should be made during the correct season which are abundant and fresh. The process of cooking down pumpkin is very simple when quartered and peeled after it is boiled. Making your soup 10 times better and far more healthy you can not argue with that.

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