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Pumpkin soup with carrot
 
 
6 ServingsPTM35 min

Pumpkin soup with carrot


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Directions

  1. Heat the olive oil in a large soup pot and fry the onion glassy.
  2. Add the pumpkin, winter carrot and apple and stir-fry approximately 3 minutes.
  3. Add the mace, pour the stock and let it simmer for about 20 minutes.
  4. Remove the mace from the pan and puree the soup. Season to taste with salt and freshly ground pepper.
  5. Divide the soup over 6 bowls and sprinkle before serving with the parsley and possibly 1 tablespoon crème fraîche.
  6. 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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