At this time of year, there's always a bountiful supply of pumpkins, squashes and fall fruit. I decided to incorporate them together after having tried a fruity soup at a wonderful little bed and breakfast that wasn't savory enough. After playing around with the flavors, this recipe is the one that makes it to our family's Thanksgiving table. Its complex flavor has all the elements of a crisp, fall day. It's a creamy soup that's healthy, full of fruits and vegetables and there's no cream in sight. Enjoy!

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