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Easy Pumpkin soup

vegetable oil
1 large onion, chopped
1 diced butternut pumpkin
4 cups chicken or vegetable stock
Jensens Organic Garlic
Jensens Organic Ginger
sour cream or low fat yoghurt

1. Sauté onion in a little oil
2. Boil pumpkin then drain
3. Put drained pumpkin in a blender with a little stock and puree.
4. Combine onion, puree, remaining stock and Jensens Organic Ginger & Garlic. Bring to the boil then simmer for 10 minutes.
5. Serve hot with a drizzle of sour cream or low fat yoghurt.

Serves 4

Takes 30 minutes