serves 4-6 people
3kg chopped jap pumpkin
3kg chopped jap pumpkin
3 cups water
3 teaspoon garlic
1 chopped onion
1-2 chicken style Massell stock cubes
300ml coconut cream (or more)
Boil all ingredients (except cream) in a large saucepan until pumpkin is cooked. Drain excess water off and set aside so that it is not too runny. Use slender blender to make smooth. Add cream and blend until well mixed. Add the excess water until it is the desired consistency.
I can do all things through Christ who strengthens me.
Philippians 4:13
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