Recipe Name Creamy Carrot and Pumpkin Soup Submitted by FABussler Recipe Description A savory creamy blend of two of my favorite veggies! Quantity 0 Quantity Unit Prep Time (minutes) 35 Cook Time (minutes) 60 Ready In (minutes) 95

Ingredients Amount Measure Ingredient 4.5 cups, chopped carrot,chopped 0.75 cups, chopped Onion, chopped 10 stalks green onions,mostly white part, chopped 5 cloves garlic minced 3.5 cups chicken broth or stock (1-15oz can) 0.5 cups 2% milk or milk sub 1 cup pumpkin, canned (1/2 large can) 0.125 teaspoons cloves, ground 1 teaspoon white pepper 1 teaspoon Spices, ground cumin 3 tablespoons olive oil, extra virgin 2 teaspoons lemon juice fresh Steps Sequence Step 1 Chop 4.5 c carrots, .75 c onion, .25 c scallion, 5 garlic cloves, 3 inches of turmeric root, peeled 2 Saute onions and garlic in 3 tbsp EVOO and 2 tsp lemon juice, when partially cooked, add carrots and 1/4 c chicken broth, 1/2 tsp white pepper and 3 large sage leaves. Let simmer until done, adding broth by the 1/4c when needed. 3 While the carrots are cooking, combine 1c broth, 1/2c milk, 1c pumpkin puree, 1/4tsp white pepper, 1/8tsp fresh ground clove, and 1 tsp cumin-bring to boil and them let simmer-stir often 4 ***Here is where I prepare the Basil, Scallion and Cashew Pesto that is served on the soup***It is posted in a separate recipe*** 5 Once carrots are soft, put entire contents of pan white wine de-glaze and 1c broth-blend until a smooth puree 6 Pour carrot mixture into pumpkin mixture, stir well and add 3/4c more of broth and 1 1/2c H2O 7 Simmer on low, stirring often for 30-45 minute to blend favors, serve with basil garnish and pesto