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Pumpkin & Chilli Soup

Pumpkin and Chilli Soup

Points per serving: 0

1 onion
1 kg pumpkin peeled deseeded and chopped (or butternut squash)
1 tsp ground coriander
2 red chillies
400 ml hot vegetable stock.

Fry onion in frylight, add pumpkin, coriander and chilli and cover with lid and steam over low heat for 10 minutes
Add vegetable stock and simmer for 5 minutes then blitz until smooth.
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