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Castle Marne Inn
This is a wonderful addition to fall menus. This soup is lighter than most bisques, as it doesn't have heavy cream as an ingredient.
Melt butter in a large saucepan. Add diced onions and saute until golden. Add pumpkin and chicken stock. Cook over medium heat for 10 minutes. Take out 1 cup of pumpkin mixture and add flour. Whisk until all the lumps are gone. Add flour mixture to soup and whisk to prevent lumping. Cook 5 minutes, whisking occasionally, to cook flour. Adjust seasonings to taste and add parsley. Garnish the bowls with some Calendula or marigold petals and fresh parsley. Serve with croutons.
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