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Pumpkin Soup


500 grams pumpkin
2 big potatoes
2 big onions
2 carrots
1 large tablespoon of butter
2 heaped teaspoons of chicken stock powder
5-6 cups of water
salt and pepper
1 small bottle of cream


Chop the onion and fry in butter until translucent. Cut up the potatoes, pumpkin and carrots, add to pan with other ingredients except the salt pepper and cream.

Simmer on low heat until vegetables are soft, use a Bamix or other liquidise and then add the remaining ingredients. Stir well and reheat but do not boil.


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