Yes you heard me. That's right. In fact it wasn't even fish stock but prawn stock, from the shells of some very large shrimp we had in a curry. Which was bizarrely made with butter... weird combo, but it seemed to work. So, fry your onions and soften your pumpkin, whizz it with the stock and season up. Served here with dark rye sourdough and it was delicious. For a highly comforting, if proteinless, meal, it was great.
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