1 butternut pumpkin
2 onions
60g butter
3 1/2 cups chicken stock
440g can creamed corn
3 tsp Worcestershire sauce
1/2 cup cream
Peel and dice pumpkin, chop onions. Combine pumpkin, onions and butter in microwave-proof dish, cover loosely. Microwave on high 3min. Add chicken stock, cover, microwave on high further 25min. Puree in blender, add corn, sauce and cream. Microwave on high further 2min.
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