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Jennkl
Pumpkin soup deluxe
Hearty appetizer of pumpkin, broccoli, tortellini, onion, chives and mascarpone. Also perfect for lunch.
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Ingredients
Directions
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Peel and chop the onions. Peel the pumpkin and cut into small cubes. Tie the Italian herbs together with kitchen rope. Cut the chives into pieces. Heat the butter in a large pan. Peel the garlic and press out over the pan.
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Add the onion and fruit for about 2 minutes on low heat. Add the pumpkin cubes, the water, the bouillon tablets the bunch of Italian herbs and let it simmer for about 15 minutes on low heat.
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Meanwhile, bring a large pot of water and salt to the boil. Clean the broccoli, wash it and cut into small florets. Cook the tortellini in a pan of boiling water for about 3 minutes. Add the florets to the tortellini and cook for about 5 minutes.
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Take the bunch of herbs from the soup. Stir the mascarpone through the soup and season with salt and pepper. Mash the pumpkin soup with a hand blender. Drain the tortellini and broccoli in a sieve and scoop through the soup.
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Sprinkle with chives.
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Nutrition
420Calories
Sodium0% DV1.440mg
Fat37% DV24g
Protein28% DV14g
Carbs12% DV35g
Fiber28% DV7g
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