Marco Pierre White's pumpkin soup recipe
The perfect soup for a blustery autumnal day. You'll need carrot juice, Parmesan and double cream for this recipe.
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Ingredients
- 2 -3 tbsps of olive oil
- 2 kg pumpkin, peeled and chopped into approx 2.5cm chunks
- 1.2 l fresh carrot juice or water
- 2 stock cubes/pots
- 50 g finely grated Parmesan cheese
- 100 ml double cream
- 1 pinch black pepper
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