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Mushroom soup with pumpkin crostini
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Ingredients
Directions
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Remove the seeds from the pumpkin and cut the pumpkin into cubes.
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Heat a fourth of the olive oil in a small pan.
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Scoop the pumpkin with ras el hanout and add a dash of water and salt.
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Smother the pumpkin gently in six to eight minutes.
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Puree the pumpkin in the blender until a nice spread and let it cool in a deep plate.
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Cut the petit into slanted slabs so that you have a slice per person.
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Brush the slices of bread thinly with olive oil and grill in a hot grill pan until golden brown.
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Wipe the mushrooms and halve them.
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Cut large mushrooms into quarters or rough bars.
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Finely chop the garlic.
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Heat some of the olive oil in the frying pan and spoon in the mushrooms, garlic, thyme, salt and freshly ground pepper.
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Fry the mushrooms for 2 minutes on medium high heat until they soften slightly, but do not color.
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Pour in the wine and smother the mushrooms in a further four minutes.
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Meanwhile, place 1 liter of water in a stock pot with the bouillon tablets to boil.
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Stir in the mushroom mixture with liquid.
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Warm the soup for a moment and serve.
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Brush the slices of crostini with pumpkin spread and serve with the soup.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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