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Curried Persimon Soup
- 2 tbsp. olive oil
- 2 onions, finely chopped
- 1kg pumpkin or squash, peeled, deseeded & chopped into chunks
- 2 persimons, peeled & chopped into chunks
- 700ml vegetable stock or chicken stock
- 170ml double cream
- 2 tsps. curry powder
- Salt & pepper to taste
- Handful chopped coriander and dollop of crme frache to serve
Directions:View on BBC Good Food
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