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PUMPKIN SOUP

1 kg pumpkin
2 cups water
2 tsp instant chicken stock
2 tsp instant green herbs stock
2 tsp sugar
2 onions, chopped
2 cloves garlic, chopped
1/4 tsp grated nutmeg
2-3 cups milk

Remove seeds and stringy parts from pumpkin. Do not remove skin.
Cut into chunks. Put pieces, skin side down, with all the ingredients
(except the milk) in a large pot. Cover and cook gently until
pumpkin is tender enough to scrape the pulp from its skin.

Puree pulp with onion and cooking liquid in batches, using a food
processor, mouli or sieve. Add 2 cups milk to the puree. Re-heat
without boiling, adding more milk if soup is too thick. Top each
serving with a spoonful of whipped cream, or fresh chopped herbs.
Serves 6-8.

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