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Pumpkin Soup

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Kitchen Wench
Related tags
soups nut free vegetarian thanksgiving lunch
Nutrition per serving    (USDA % daily values)
CAL
276
FAT
40%
CHOL
15%
SOD
133%

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Ingredients for 2 servings

800 g Pumpkin, peeled and cubed

1 x large brown onion, roughly diced

4 x garlic cloves, crushed

1/2 tsp ground cumin

1 tsp sweet paprika

1 knob unsalted butter

1 liter stock

Salt and pepper to taste

Cream & fresh chives

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