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Jealous Muffin
Hearty pumpkin soup with baked croutons
Dutch pumpkin soup, for the firm appetite.
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Ingredients
Directions
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Clean the pumpkin and cut into cubes. Cut the slices of bread into cubes and peel the garlic. Chop the onion.
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Heat the olive oil in a soup pan and fry the onion until it looks glassy.
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Spoon the squash of pumpkin and fry while stirring on high heat until the onion and pumpkin turn brown.
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Pour the water into the pumpkin and add the bay leaf and the stock cube. Stir well and bring to a boil. Let gently simmer for 10-15 minutes.
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Heat the butter in a frying pan with a non-stick coating and fry the bread cubes. Squeeze half the garlic clove above the cubes.
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Season with salt and pepper. Remove the bay leaf from the soup pan and puree the soup with the hand blender or in the food processor.
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Stir in the crème fraîche and season with salt and pepper. Sprinkle the soup before serving with the croutons.
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Nutrition
615Calories
Sodium0% DV1.335mg
Fat75% DV49g
Protein20% DV10g
Carbs11% DV32g
Fiber24% DV6g
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