Pumpkin Soup » Dish Magazine
Pumpkin makes a wonderful, hearty winter soup. A fabulous cheese toastie is the perfect partner.
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Ingredients
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 4 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- 1 teaspoon each ground cumin and curry powder
- 850 grams pumpkin, skin and seeds removed, chopped into 2cm pieces
- 1 large agria potato, peeled, thinly sliced
- 1 carrot, peeled, grated
- 1 litre vegetable stock
- sea salt
- ground pepper
- ¼ cup smooth almond butter To serve
- ½ cup cream; parsley, toasted sunflower and pumpkin seeds.
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