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Pumpkin Soup
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
Ingredients
Scale
- 900g prepared pumpkin flesh, cut into chunks
- 2 tbsp rapeseed oil
- 2 leeks, trimmed and sliced
- 1 garlic clove, crushed
- 1 tsp ground cumin
- 1 tsp ground ginger
- 900 ml stock
- seasoning to taste
- coriander leaves and probiotic yogurt to garnish
Instructions
- Heat the oil in a large pan, and cook the leeks and garlic gently until softened. Stir in the ginger and cumin, and cook for a minute. Add the pumpkin and stock, season and simmer on a low heat for 30 minutes until the pumpkin is tender. Process in a blender. Warm gently without boiling when ready to eat, garnishing with coriander leaves and a swirl of yogurt.