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Janee'
Christmas ball soup
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Ingredients
Directions
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Remove the pips and threads from the pumpkin and use the ball cutter to remove balls from the flesh.
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Heat the olive oil in a saucepan and scoop the pumpkin balls through.
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Pour in the water and smother the balls covered in 4-6 minutes until al dente.
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Let them drain into a sieve.
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Cut the peppers into quarters and remove the seeds.
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Put rounds of the sweet pepper flesh with the round protrusion.
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Strain the stock from the pot over a pan and add the pots of water.
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Bring the stock to the boil while stirring.
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Stir in the lemon zest and finely chopped chives and parsley and add some lemon juice, salt and pepper to taste and gently heat the stock for 2 minutes.
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Divide the pumpkin balls, peppercorns and cherryto over warm deep plates and scoop the hot stock.
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The cold balls take over the heat of the broth, so the soup is not very hot.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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