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Curried Pumpkin Soup

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“My niece brought this recipe to me, she had learnt it at school. Neither of us know where it comes from because her teacher posted it with them. I do have to say it has become my favorite pumpkin soup recipe though, as it is both creamy and incredibly tasty!”
READY IN:
35mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 44.37 ml oil
  • 1 large onion
  • 1 kg butternut pumpkin
  • 946.36 ml chicken stock
  • 9.85 ml curry powder
  • 236.59 ml coconut cream
  • 59.16 ml chopped coriander (optional)

Directions

  1. Place oil in saucepan and sauté onions. Add chopped pumpkin, stock and curry. Cook until pumpkin is soft. Blend until smooth. Add coconut cream and stir until combined and re-heated. Top with chopped coriander to serve.

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