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“This pumpkin soup is spiced up with curry powder, you may add as little or as much as you like to get the desired taste. for a creamier soup, replace half a cup of milk with some sour cream or fresh cream.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in saucepan over medium heat.
  2. Add the onion, pumpkin, garlic and curry powder and fry for 5 minutes.
  3. Stir in vegetable stock, then cover and cook for about 15 minutes or until pumpkin is tender .
  4. Stir in the milk.
  5. Blend up in a food processor or blender until smooth.
  6. Serve topped with a swirl of yoghurt or freshly chopped herbs.

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