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Bloody pumpkin soup with crispy ghost heads
 
 
4 ServingsPTM50 min

Bloody pumpkin soup with crispy ghost heads


Halloween soup with pumpkin, onion and garlic.

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Directions

  1. 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.
  2. Chop the onion, press the garlic and remove the crusts from the bread.
  3. Heat the oil in a soup pot and fry the onion and garlic.
  4. Fry the pumpkin cubes over medium heat for 5 minutes. Add warm water and bouillon tablets.
  5. Bring the soup to a boil and cook for 15 minutes. Puree the soup with the hand blender and season with salt and pepper.
  6. 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.
  7. 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.


Nutrition

265Calories
Sodium11% DV260mg
Fat15% DV10g
Protein10% DV5g
Carbs12% DV35g
Fiber16% DV4g

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