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Ingredients
  • subheading: PUMPKIN SOUP:
  • 3 poblano peppers
  • 2 ½ pounds pumpkin (peeled, seeded)
  • ¼ teaspoon nutmeg
  • olive oil cooking spray
  • 2 tablespoons olive oil
  • 4 to 6 shallots (peeled, chopped)
  • 4 cloves garlic (peeled, chopped)
  • 1 large bay leaf
  • 3 thyme sprigs
  • 3 sage sprigs
  • ¼ teaspoon allspice
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ cup maple syrup
  • 6 cups vegetable stock
  • subheading: GARNISH :
  • pepitas (toasted, for garnish)
  • ¼ pound prosciutto
  • 1 cup creme fraiche (to garnish)
  • Kosher salt and freshly ground black pepper (to taste)
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