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Sheila LaLonde
Curry broth with roasted pumpkin
A tasty Dutch recipe. The vegetarian starter contains the following ingredients: pumpkin (of approx. 250 g), oil, (sea) salt, (freshly ground) pepper, red pepper, mild curry powder, vegetable stock (self-drawn), tomatoes and fresh coriander (15 g).
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Ingredients
Directions
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Preheat the grill.
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Cut the pumpkin into slices, peel and cut into pieces of approx.
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2 cm.
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Distribute pumpkin over baking tin.
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Sprinkle with 2 tablespoons of oil and sprinkle with salt and pepper.
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Bake the baking tin about 15 cm under the hot grill and roast the pumpkin for 10 to 15 minutes.
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Regularly shovel.
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Clean pepper and cut into strips.
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Heat residual oil in soup pot.
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Crush curry powder and pepper strips gently for about 2 minutes.
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Add vegetable stock, bring to the boil and simmer for approx.
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5 minutes.
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Wash tomatoes, cut in four and remove seeds.
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Cut tomato into strips and heat for 1 minute in curry broth.
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Pick coriander leaves from twigs.
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Spread roasted pumpkin over four bowls.
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Spread curry broth with tomato and sprinkle with coriander.
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Serve with crostini or breadsticks..
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Nutrition
115Calories
Sodium0% DV1.131mg
Fat12% DV8g
Protein4% DV2g
Carbs2% DV7g
Fiber12% DV3g
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