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Suze Knisley
Pumpkin soup with bacon and sesame toast
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Ingredients
Directions
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Heat 2 tablespoons of oil in a soup pan, fry the onion and press the garlic above it.
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Add the bacon and cook for about 3 minutes.
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Scoop the cumin and coriander through and fry for about 1 minute.
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Add the pumpkin and potato, pour the stock and cook gently for 15-17 minutes. Preheat the oven to 190 ° C.
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Brush the bread with the rest of the oil and sprinkle with the sesame seed. Place the slices on a baking sheet in the oven for about 15 minutes.
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Mix the cornstarch with the cream and bind the soup lightly. Season with tabasco.
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Serve the sesame toast with the soup.
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Nutrition
470Calories
Sodium0% DV0g
Fat43% DV28g
Protein36% DV18g
Carbs11% DV34g
Fiber0% DV0g
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