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Easy
By Jo Pratt
Published 2009
You can’t go wrong serving a hearty soup on a chilly evening. Butternut squash can be used instead of the pumpkin.
Cut the pumpkin into wedges 2 to 3cm thick and remove any seeds. Place in one or two large roasting trays with the carrots, onion wedges and garlic. Toss in the olive oil, season and