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  • 4 Massel 7's Stock Cubes Chicken Style
  • 1 butternut pumpkin (about 1 lb)
  • 1 cup light evaporated milk
  • Chopped parsley, pepper and cream to decorate
  1. Cut pumpkin in four pieces and remove seeds.
  2. To make peeling pumpkin easier, place each piece, cut side up, in microwave oven for around four minutes (depending on the size of the piece); let cool and peel or scoop flesh with a spoon.
  3. Place pumpkin in a soup pot.
  4. Add 3 cups of water and Stock Cubes
  5. Bring to the boil and simmer for 5-10 minutes until the pumpkin is soft.
  6. Puree
  7. Add 1 cup of evaporated light milk while stirring.
  8. Decorate with the cream (or evaporated light milk) sprinkle with chopped parsley and freshly ground black pepper and serve hot.


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