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In a large saucepan, melt butter over medium heat. Add onion and sauté until tender, about 5-6 minutes. Add chicken broth, bay leaf and pumpkin purée and bring to a boil. Reduce heat to low, cover and simmer for about 25 minutes.
Remove from heat and using a food processor or hand blender, purée until smooth. Return mixture to pan; add cream, orange zest, orange juice, nutmeg and ginger and cook over low heat. Gradually add cheese, stirring constantly until cheese has fully melted.
Season with salt and pepper to taste and garnish with additional cheese, chives and toasted pumpkin seeds.
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This was a very tasty bday easy to make recipe. Perfect for a chilly fall day!
Yum, outstanding! Love it. Making 3 portions (two as gifts for my husbands favorite nurses.)
Delicious, nutritious and easy recipe for the soul.
Made this Soup on a chilly fall day and it is incredible!! This pumpkin-bisque type Soup has all of the best flavors of fall. Satisfying and rich in flavor. Do yourself a favor and make it ASAP!!