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Sunday, May 24, 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:
  • 6 cups water
  • 4 cups pumpkin, peeled and cubed
  • 2 potatoes, peeled and cubed
  • 2 large carrots, thinly sliced
  • 2 onions (thinly sliced)
  • 2 garlic cloves, minced
  • pinch tarragon
  • salt and pepper to taste
  • 1 qt. milk
  • 1/3 cup vegetable oil
  • 1/2 cup parsley, finely chopped
Pour the water into a large pot and add the pumpkin, potatoes and carrots and bring to a boil. Add the onion, garlic, tarragon salt and pepper and continue boiling for about 20 minutes. Pour the mixture into a blender and puree, then pour back into the pot. Over low heat, add the milk and oil, stirring well. Bring to a boil again. Simmer for about 10 minutes and serve immediately in well-heated soup bowls, garnishing each with a pinch of parsley.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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