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Debi George
Pumpkin soup from the oven
Pumpkin soup from the oven with carrots, hazelnuts, coconut milk and sour cream.
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Halve the pumpkin in the length. Remove the pips and the stringy inside with a spoon. Leave the shell.
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Cut the green of the carrots. Place the pumpkin and carrot on a griddle covered with parchment paper. Sprinkle with the oil. Season with salt and pepper.
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Place the unpeeled onions next to it. Bake for approx. 45 minutes in the middle of the oven. Add garlic half way through the unpeeled toes.
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Meanwhile cut the skin and the white fleece of the orange with a sharp knife.
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Cut the segments of flesh from the membranes, so that you can easily pop out the flesh with your knife.
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Heat a frying pan without oil or butter and toast the hazelnuts for 3 minutes. Allow to cool on a plate.
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Slice the chives. Chop the hazelnuts roughly.
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Remove the vegetables from the oven and let cool for 5 minutes.
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Scoop the flesh of the pumpkin with a spoon from the peel and put in the blender. Peel the onion and garlic carefully and add to the pumpkin.
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Pour in the coconut milk and puree. Pour in a soup pot.
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Cut the carrot into pieces, do with the orange and the rest of the coconut milk in the blender and puree. Add to the mashed pumpkin.
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Add the bouillon tablets and the water, bring to the boil and heat for 2 minutes. Season to taste with salt and pepper.
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Serve the soup with a spoon of sour cream and sprinkle with the hazelnuts and chives. Bon appétit! .
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Nutrition
640Calories
Sodium0% DV1.045mg
Fat86% DV56g
Protein16% DV8g
Carbs7% DV22g
Fiber32% DV8g
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