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2 comentarios


  • Susan 6 noviembre 2023, 14:42

    Hi Jesse! Susan from Curio kitchen, here. Absolutely fine to use homemade pumpkin or squash purée for the soup. Rather than steaming the squash to cook it, I prefer to roast it, which emphasizes its sweetness and deepens the flavor. Roast whole or cut in half-seeds removed. Depending on the variety and whether it is stringy after cooking, you may need to run the squash through a food mill after cooking. Use about 2 cups of homemade purée to make the soup. Happy cooking!


  • Jessie Nichols 6 noviembre 2023, 14:34

    Would you please add a comment to the recipe on making my own pumpkin purée. I don’t used xan food as the prana is pretty much gone from it.


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