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Reviewed Whole Pumpkin Pie Soup

Dec 27, 2012 in Food Network Community Toolbox on

This was both beautiful and delicious! Cheese pumpkins from my CSA share inspired me to find a recipe for a soup and changing this recipe to a vegan version was simple. I used vegan margarine in place of the butter, vegan vegetable stock in place of the chicken stock, a 2/1 mixture of almond milk and cashew cream for the heavy cream, and 4 T nut"

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