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Australian Pumpkin Soup
A Creamy Favourite Down Under!
550 gms (1 lb.) peeled pumpkin pieces
1 peeled, chopped carrot
1 large chopped onion
1/2 oz. butter
2 1/2 cups chicken stock (or chicken stock cubes in water)
1/8 tsp. ground cloves
1/2 tsp. sugar
1 tsp. salt
2 1/2 cups milk
1 tsp. lemon juice
Cream, to taste


Fry onion gently in butter.
Add pumpkin, carrot, stock, cloves, sugar and salt.

Cook until vegetables are quite soft, adding milk as water evaporates.

Whizz in blender or push through a sieve.

Add lemon juice and reheat.

Serve in bowls with cream swirled on top!

Preparation Time: 12 minutes Serves: 4
Recipe Origin: Australia
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