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ros’s yellow bird cold soup

Ros,  presenter of the ‘go earthcare’ show on bayfm (Wednesdays 11-12), gave belly this recipe in February ’10 as a creative idea for using  pumpkins.

ROS’S YELLOW BIRD COLD SOUP

2 litres vegetable stock, or 50/50 stock and coconut milk.
1 kg pumpkin peeled and cut into chunks
6 carrots peeled  & cut into chunks
2 yellow scotch bonnet chillies seeded and sliced
2 large mangoes peeled and flesh removed
ground pepper
4-6 sprigs mint

1/    In large saucepan bring stock to boil and cook pumpkin, carrots and chillies until tender. Remove and cool for 10 mins.
2/    Put in a blender and add mango flesh and blend it all. Add pepper to taste. Allow to cool and refrigerate and serve cold with garnish of mint.

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