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Pumpkin soup



2 large butternut squashes
2 onions
4 garlic cloves
2 red chillies
Splash of coconut cream
750 - 1 litre vegetable stock
Salt, pepper and nutmeg


Roast the squash until they are soft (about 45 minutes at 180 degrees).

Fry the onions and garlic.

Blitz it all together and serve.

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