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mellypellywelsh
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Fry the onion and garlic in a large pot. Add the diced butternut and potato. Pour over the hot vegetable stock and boil until the butternut and potato are soft.
Pour the contents of the pot into a colander reserving the vegetable stock.
Using a hand blender puree the butternut, onion, garlic and potato. Slowly add the reserved chicken stock until the soup is a desired consistency.
Serve with a dollop of crème fraiche and a sprinkle of pumpkin seeds.