"We call this Thanksgiving soup at my house because it has all the flavors of that American holiday in one smooth bowl," says Curtis Stone. "It looks unassuming with its pale, creamy color, but each spoonful is full of flavor. For a vegetarian version, switch out the chicken broth for vegetable broth." Serve it with his Kitchen Sink Salad and Cheesy Damper (an Australian soda bread) for a simple, comforting meal at Thanksgiving or anytime it's cold out.
Note: The soup can be made a day ahead, then cooled, covered and refrigerated. Rewarm, covered, over low heat, adding more broth, if necessary.
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