Pumpkin, parsnip, and butternut squash soup from The New Low-Country Cooking: 125 Recipes for Coastal Southern Cooking with Innovative Style by Marvin Woods

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Notes about this recipe

  • hillsboroks on November 07, 2015

    Tasty way to use up fall vegetables and end up with lovely soup. I followed the recipe exactly and used the fresh sage but the soup still didn't have the flavor pop that I expected so I added another round of nutmeg and black pepper plus 2 tsp dried sage. The final result was a very warming, flavorful soup that I will definitely make again.

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