Quench MagazineApricot & Cucumber Soup | Soups | Quench Magazine

Ingredients

• 9 6 ounces Dried apricots
• 1 1/2 pints Vegetable stock
• 1 each Orange -- juiced & rind grated
• 1 medium Cucumber
• 1 medium Onion -- finely chopped
• 1 tablespoon Vegetable oil
• 2 teaspoons Curry powder
• Salt & pepper
• 2 tablespoons Pumpkin seeds -- to garnish