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Soup: Pumpkin Soup

5 from 6 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 65 kcal

Ingredients
 

  • 1 small Hokkaido pumpkin
  • 800 ml Vegetable broth
  • 100 ml Cream
  • 1 tsp Curry
  • 1 pinch Ground cumin
  • 1 tbsp Sugar
  • 1 Ginger
  • 1 Onion
  • Salt and pepper
  • Pumpkin seed oil

Instructions
 

  • Cut the pumpkin in half, remove the seeds and cut into small pieces. Put the onion in a saucepan, sweat it briefly with a little oil, then add the pumpkin and fill up with the stock. Add the spices and let it boil.
  • Then puree the soup until creamy. Finally add the cream and bring to the boil again and season to taste. Drizzle with pumpkin seed oil.

Nutrition

Serving: 100gCalories: 65kcalCarbohydrates: 4.1gProtein: 0.6gFat: 5.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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