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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Donna Proctor
  • 2 TBS butter
  • 1 onion, diced
  • 2 carrots, diced
  • 1 apple, peeled and diced
  • 1 bay leaf
  • 1 TBS sage leaves
  • 2 cups pumpkin, mashed and cooked
  • 3 cups chicken stock
  • 1 cup cream
  • Salt and pepper, to taste
In a stock pot over medium heat, melt butter and sauté onion, carrots, apple, bay leaf and sage until tender or approximately 8-10 minutes.
Add the pumpkin and chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil.
Season to taste with salt and pepper. Garnish with parsley and top with sour cream if desired.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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