Good evening. Tonight I'd like to share with you both savory and sweet pumpkin recipe.

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We'll start with this smooth, velvety pumpkin soup that you will fall in love with.

You'll need a pumpkin, onion,

about four medium potatoes, three tablespoons of oats, half a cup of heavy cream,

paprika, curry, black pepper and salt. Let's roll in the pumpkin. I'm going to be. For both of these recipes I've used one pumpkin half for each recipe. I think it's a great way to use up your decorative pump.

I think it's a great way to use up your decorative pumpkins after the season's over.

And right now we will clean cut open and clean out the seeds out of the pumpkin

soft pumpkin. I'd the seeds out of the pumpkin soft.

Pumpkin, pumpkin, pumpkin, pumpkin, pumpkin, pumpkin,

pumpkin. I'm going to Now all that's left is peeling and slicing our pumpkin into smaller pieces. is. I'm going to Now we peel our potatoes cutting out all the little nooks and extras and slicing them, slice,

them into smaller sizes. I'm going to Now we peel our onion and chop it.

Now it's time to make our crutons. I'm going to see. breath, breath, breath. Bread. We take a few slices of bread, cut it into small bright-sized chunks.

Cut it into small bright- size chunks.

Then we dry roast them on a hot pan until they're crispy.

Crispy, crispy, crispy, crutants.

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