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PunkyBarista5
Bloody pumpkin soup with crispy ghost heads
Halloween soup with pumpkin, onion and garlic.
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Ingredients
Directions
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Halve the pumpkin and remove the seeds and the stringy inside with a spoon. Cut the halves into pieces and cut the flesh unpeeled into cubes.
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Chop the onion, press the garlic and remove the crusts from the bread.
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Heat the oil in a soup pot and fry the onion and garlic.
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Fry the pumpkin cubes over medium heat for 5 minutes. Add warm water and bouillon tablets.
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Bring the soup to a boil and cook for 15 minutes. Puree the soup with the hand blender and season with salt and pepper.
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Roast the bread in 2-3 min. Golden brown in a toaster. Cut the bread into a scary figure like a ghost head. Spoon the soup into the bowls.
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Serve the toasted creche bread with the soup. For a bloody effect: pour the tomato juice in a stream into the soup, but do not stir.
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Nutrition
265Calories
Sodium11% DV260mg
Fat15% DV10g
Protein10% DV5g
Carbs12% DV35g
Fiber16% DV4g
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