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Left over soup can be frozen and used whenever you want. just defrost the soup in microwave, stir well and heat it again uncovered until hot.
- Peel and roughly chop the pumpkin
- Place it in a large microwave bowl and add the olive oil and thinly sliced leek to it.
- Cover with a microwave wrap and cook on high/100% power of your microwave for 10 min or until tthe pumpkin is tender.
- Puree until smooth.
- Season it with salt and pepper and serve it with the hot crusty bread
This recipe was contributed by shasha on 18 Apr 2002
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