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Valerie Arteaga
Pumpkin soup with beef strips and baguette
Powerful pumpkin soup with beef and Mediterranean herbs.
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Ingredients
Directions
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Slice the garlic.
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Clean the pumpkin and halve the pumpkin. Remove the seeds and the stringy inside and cut the halves with skin into pieces.
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Heat oil in a pan and fry the garlic, onions and herbs for 3 min.
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Add the pumpkin and cook for 2 minutes. Add the stock and the water.
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Bring to the boil and let the soup simmer gently for about 15-20 minutes.
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Meanwhile, bake the baguette according to the instructions on the package.
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Parsley leaves roughly. Simmer soup with bar blender and season with pepper.
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Heat the oil in a frying pan and stir fry the beef strips for approx. 3 min.
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Put the soup in the plates and spread the beef strips over it. Sprinkle with some parsley and serve with the baguette.
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Nutrition
520Calories
Sodium0% DV3.015mg
Fat40% DV26g
Protein36% DV18g
Carbs12% DV36g
Fiber16% DV4g
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