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  • Eastern Carolina Organics
    2210 E. Pettigrew Street
    Durham NC 27703
    Ph. 919.542.3264


Queensland Blue Pumpkin Soup

  • 1 lb of chopped pumpkin.
  • 1 oz of butter.
  • 1 medium onion, finely chopped.
  • 2 cloves of garlic, crushed.
  • 3 cups of chicken or vegetable stock.
  • 1 tablespoon of tomato paste.
  • 1 tablespoon of grated parmesan cheese.
  • Salt and pepper.

Chop the Queensland pumpkin into large cubes (not using the skin and seeds).

Sweat the onion and garlic in butter in a large saucepan until the onion is clear.

Add the pumpkin and garlic and sweat for a minute.

Add three cups of chicken or vegetable stock and the tomato paste.

Cover and simmer for twenty minutes or until the pumpkin is tender.

Rinse a blender in boiling water to warm and blend the soup mixture.

Serve sprinkled with grated Parmesan cheese.

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