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LINDY LESSARD
Creamy paprika pumpkin soup
Spicy soup of paprika and pumpkin with grinded old cheese and bread.
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Ingredients
Directions
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Chop the onion.
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Cut the pumpkin into pieces and remove seeds and stringy inside. Cut the skin of the pumpkin with a sharp knife and cut into small pieces.
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Heat the margarine in a soup pot and gently fry the onion and the pumpkin for 5 minutes.
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Add the bouillon tablets and boiling water. Bring the soup to the boil and boil for 15 minutes.
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Grilled peppers and cut into strips.
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Add the Finesse for cooking and half of pepper to the soup. Puree with a hand blender.
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Heat the soup well and season with salt and pepper. Garnish the soup with the rest of the peppers and the cheese.
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Roast the bread and serve with the soup.
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Nutrition
680Calories
Sodium0% DV2.100mg
Fat62% DV40g
Protein52% DV26g
Carbs17% DV50g
Fiber36% DV9g
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