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Rate this recipe by Keens
Curried Pumpkin Soup
1 tbsp oil
1 medium onion, diced
McCormick Garlic Powder
KEEN'S Traditional Curry Powder
1 large potato, peeled and diced into 2cm cubes
1 kg pumpkin, peeled and diced into 2cm cubes
1 1/2 Litre chicken or vegetable stock
1/2 cup thickened cream
Heat oil in a large saucepan on high. Sauté the onion, garlic and KEEN’S curry powder in the oil until soft.
Add the potato, pumpkin and stock then bring to the boil. Simmer for 40 minutes.
Puree until smooth, then add the cream and season to taste.
Serving suggestion: Serve with a dollop of sour cream and a scattering of chopped coriander.
Serving suggestion: serve with a dollop of sour cream and a scattering of chopped coriander.
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