I'm finally in the groove of stashing veggie scraps in the freezer and then using them to make a stock - a few extra herbs from our garden (thyme, rosemary, basil), a bay leaf and you can always add another carrot or onion if you're keen, top up with water, simmer for 45 minutes, strain - voila!
The stock then went on to evolve into a Black Bean Pumpkin Soup loosely based on this recipe. Cumin is key :)
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