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Curry, Ginger Kabocha Squash Soup
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- 4 oz yellow onions, in pieces
- 2 tbsp curry powder
- 1 oz extra virgin olive oil
- ½ oz ginger, minced
- 20 oz kabocha squash, peeled, cut into pieces (1 in.)
- ½ tsp salt, to taste
- 24 oz vegetable stock
- pumpkin seeds, toasted, to serve
- pomegranate arils/seeds, to serve
- crème fraîche, to serve
- per 1 portion
- 481 kJ / 115 kcal
- 2 g
- 14 g
- 7 g
- 3 g
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