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Put your stock in a large soup pot and bring to the boil. Add the onion, garlic, pumpkin and beetroot and stalks. Put a lid half on and simmer until the veggies are soft, about 20 minutes.
Blend with the nutmeg, vinegar and pepper. Taste for seasoning. You may need to add a little more vinegar or sea salt. Serve with a dollop of yoghurt and dill.
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