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16 ounces cubed pumpkin
1 potato
1 carrot
1 onion
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup sour cream
4 cups water
Cut all vegetables into small pieces to ensure faster cooking. Cover and simmer soup on medium heat for 45 minutes. When soup is done cooking run soup through blender on puree setting to create rich creamy soup. Add sour cream before blending. Return to pan and keep warm before serving. | 