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Meghann
Pumpkin soup with carrot
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Ingredients
Directions
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Heat the olive oil in a large soup pot and fry the onion glassy.
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Add the pumpkin, winter carrot and apple and stir-fry approximately 3 minutes.
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Add the mace, pour the stock and let it simmer for about 20 minutes.
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Remove the mace from the pan and puree the soup. Season to taste with salt and freshly ground pepper.
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Divide the soup over 6 bowls and sprinkle before serving with the parsley and possibly 1 tablespoon crème fraîche.
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Tasty with coarse brown bread, sprinkled with olive oil mixed with pressed garlic.
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Nutrition
200Calories
Sodium0% DV0g
Fat23% DV15g
Protein4% DV2g
Carbs4% DV12g
Fiber0% DV0g
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