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14Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 pumpkin (medium, / large butternut squash)
- 2 sweet potatoes
- 1 red onion
- 1 red chilli
- 1 Tbsp. minced ginger
- 1 1/2 Tbsp. minced garlic
- 1 cinnamon (level tbsp)
- 1 nutmeg (level tbsp)
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. black pepper
- 1/2 tsp. salt
- 500 mL vegetable stock
- 4 Tbsp. creme fraiche
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Reviews(3)
W 4 years ago
Nicely flavoured. I had less pumpkin and I uooeped the spices, chilli ( dried) , so mine looked nothing like the picture, but still pleasant. Liked the flavour of the roasted veg in it. Would try again, but tweak it a little next time.
Jayne Matthews Misap 4 years ago
Lovely, warming and tasty and that was without the sweet potatoes as I forgot to get some! Did this in my soup maker with no problems and it was ready to eat in half an hour. I did cheat by using tinned pumpkin purée, but it worked. Will definitely be adding this to my favourites.