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pumpkin soup

There is nothing better on a cold winter's night than a bowl of steaming pumpkin soup.


500g pumpkin (any sort) peeled and chopped
1 litre chicken stock
1 finger (about 2 centimetres long) of raw ginger grated (optional)
1 green apple peeled and chopped (optional)
pepper and salt to taste


  1. place all ingredients in a saucepan and bring to the boil
  2. reduce heat and simmer until pumpkin is very soft
  3. smooth soup using a hand-held blender or mix with a fork for a more textured finish
  4. garnish with croutons or sprinkle with chopped parsley and serve with lots of fresh crusty bread


This recipe is best if you use homemade chicken stock made with free range chicken - but if you have no time, just buy some stock, but make sure it is a good one that tastes great. Definately DO NOT use chicken stock powder or cubes! (OK, you can if you like, but it won't taste as good).

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