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Pumpkin  - 500 gms
Onion - 200 gms
Chicken stock - 1 litre
Single cream   - 100 gms
Butter  - 50 gms
Olive oil
Salt and pepper to taste

  • Finely chop the onion and lightly fry in olive oil until soft and translucent.
  • Add the peeled and chopped pumpkin and continue frying.
  • Now add enough chicken stock to cover the ingredients, and leave to cook for between 10-15 minutes.
  • Remove thesaucepan from the heat, add the butter and single cream and blend until smooth.
  • Season with salt and pepper, then press through a sieve.
  • Serve hot,drizzle with olive oil and sprinkle with black sesame seeds.

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