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Hemp Pumpkin Soup

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Preparation Time: 15 minutes
Cooking time: 25 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 4
This recipe has been visited 7325 times
Ingredients:
 1 pumpkin or seasonal squash, peeled, deseeded & cut into 1" pieces
 1 bunch asparagus, roughly chopped (tips can be reserved for a salad)
 2 large sweet potatoes, peeled & cut into 1" pieces
 3 carrots, trimmed, peeled & chopped
 6 onions, peeled & roughly chopped
 1 wheat-free vegetable stock cube
 1 garlic clove, peeled & chopped
 2 tbsp(s) chopped fresh coriander
 2 tbsp(s) shelled hemp seeds
 2 tbsp(s) pumpkin seeds
From Gillian McKeith's "You Are What You Eat". Healthy autumn soup.
Cooking Steps:
Bring a large pan with 1 litre water to boil then add the pumpkin, asparagus, sweet potatoes, carrots, onion and stock cube. Bring back to the boil, then lower the heat and simmer for 10-15 minutes or until the vegetables are tender when pierced with a knife.

Remove from the heat and add the garlic and coriander.

Allow to cool then blend in a food processor or with a hand-held blender to your desired consistency.

Reheat gently. Divide between warmed bowls and serve garnished with the seeds.

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