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Print this Recipe    Pumpkin 31

Pumpkin and Cumin Soup

30g butter
2 onions (medium size) chopped
2 teaspoons ground cumin
2 chicken stock cubes
3 cups water
1 butternut pumpkin (about 1kg - a smidge over 2 pounds)
pinch nutmeg
1 tablespoon chopped chives.

1 tablespoon is 20ml

Peel and chop the pumpkin into similar sized chunks. Heat butter
in pan, add onion and cook until transparent, add cumin, cook,
stirring for 2 minutes. Add crumbled stock cubes, water, pumpkin
and nutmeg. Cover and simmer for 15 minutes, or until pumpkin is
tender. Puree soup in blender or processor. Reheat, and serve
sprinkled with chives.

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