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2 onions, chopped
1/2 c. butter
3 potatoes, chopped
3 c. chicken broth
1 1/2 c. cream
1/4 c. parsley, chopped
2 stalks celery, chopped
2 leeks, chopped
3 carrots, chopped
16 oz. can pumpkin
1/4 c. green onion, chopped

Melt butter in large soup kettle. Add onion and saute.
Add the celery, leeks, potatoes and carrots and saute for 10
minutes. Add the chicken broth; cover and simmer until
vegetables are tender (20 to 30 minutes). Puree the vegetables
and return to the soup kettle. Add the pumpkin, salt and
pepper to taste and simmer for 5 minutes. If mixture is too
thick, add more chicken broth. Stir in cream. Heat through and
adjust seasoning. Ladle soup into bowls and sprinkle with
chopped onion and parsley for garnish. Serves 8 to 12.

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