A thick, hearty soup with just a hint of warm spice that is ideal for serving at lunchtime or as an autumnal midweek supper. In Asian cookery, a Congee is a cross between soup and porridge. You can use almost any kind of squash, pumpkin or courgette in this recipe which could be a good way to use up the remaining pumpkin from Jack-o-lantern making (but avoid using any stringy bits).
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