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I walked by the back stairs where the last of the pumpkins are stored and saw this. THIS did not happen overnight. When was the last time I checked the pumpkins?

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I do not like to waste food. I’m not talking about the lost-in-the-back-of-the-refrigerator kind of wasted food. That happens to us all from time to time. I’m talking about the I-planted-weeded-mulched-watered-harvested kind of waste. We grow food to eat and to give away, and if we have too much to eat before it spoils, I should give more away, for goodness sake.

This is the season of starting seeds in the house, and I am throwing pumpkin into the compost bin. Blaah.

 In the interest of cooking every remaining pumpkin today, let’s make soup.

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Pumpkin Cranberry Soup
2 Tablespoons Butter
1 cup Onion, chopped
6 cups Pumpkin, peeled and cubed
3 cups Vegetable Broth
1/2 teaspoon Salt (or more to taste)
Black Pepper to taste
1/4 teaspoon Ground Cinnamon
1/8 teaspoon Ground Ginger
1 can Whole Berry Cranberry Sauce (or 2 cups homemade)

Cook onion in butter until tender.

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Add pumpkin, broth, salt, pepper, cinnamon and ginger. Bring to a boil, then cover and reduce heat to low until pumpkin is tender.

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Puree in a blender. Return to pot. Stir in cranberry sauce and reheat slowly.

For a similar soup, substitute sweet potato or squash for the pumpkin. For a heartier soup, add 1 cubed potato to cook with the pumpkin. Stir in several tablespoons of light cream to pureed soup before reheating.

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This lovely, creamy soup is true comfort food. Make it tonight and enjoy, and for goodness sake, give some away.

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