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30 ml oil
10 ml garlic, crushed
200 g onion, chopped
750 g pumpkin, cubed
25 g ginger, grated
Salt & freshly ground black pepper to taste
250 ml vegetable stock
250 ml LANCEWOOD® Sour Cream
Extra LANCEWOOD® Sour Cream
Add the oil, garlic and onions to a pot and heat over medium heat. Stir and cook for 3 – 5 minutes or until softened.
Add the pumpkin, ginger, seasoning and vegetable stock and mix through. Cover the pot and allow to simmer for 20 – 30 minutes or until pumpkin is soft. Remove from heat and add the Sour Cream.
Add the mixture to a blender and blend until smooth. Pour into serving bowls.
Add an extra dollop of Sour Cream and a sprig of fresh parsley before serving.
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