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1/1 Photo of Canberra Pumpkin and Coconut Soup
Another lovely recipe from Rob Oliver. this soup ups the ante on the Australian classic. Two cups of canned pureed pumpkin can be used in place of fresh pumpkin; vegetable stock can replace the chicken stock. Also, to cut down on fat, I use lite coconut milk.
Units: US | Metric
Serving Size: 1 (770 g)
Servings Per Recipe: 4