Serves: 6
Total Calories: 116
Heat olive oil over low heat & add onion & garlic. Cook, stirring till tender. Add squash & stock, cover & simmer for 40 to 50 minutes or till the squash is very soft.
In a food processor, process soup till its very smooth & return to pot. Thin with water & season. Pour into a tureen & garnish with pimento.
This Creamy Pumpkin Soup recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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