Note from Ricardo
Since pumpkins vary in size, make sure you have 6 cups (1.5 litres) cooked pumpkin flesh for 8 cups (2 litres) broth. The carrots add a touch of sweetness but also help to enhance the colour of the soup since pumpkins are not as orange as butternut squash. This balances out the soup without stealing the spotlight from this autumn classic.
Sure Value
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