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Potimarron Soup


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Potimarron (thank you Irene), scrubbed, de-seeded and chopped (leave the

skin on)

Cover with water or chicken/vegetable stock (or use a

stock cube or jelly)and bring to the boil, simmer until soft.


the water/stock and keep back.

Before pureeing, add a few bits of

broken peeled and softened chestnuts.

Once completely pureed, add

the stock and puree some more. Now take back to pan and begin to

reheat. Add some salt and pepper to taste and some cream if you like.


the bottom of each soup bowl, place 5 whole, peeled and softened

chestnuts, pour on the soup and serve.
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