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KyleeJo06
Pumpkin soup with curry and cheese crisps
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Heat the oil and fry the onion for about 4 minutes.
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Add the garlic and curry powder and fruit for 1 minute.
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Add the pumpkin and fry for a few minutes.
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Pour in the stock and bring to the boil. Let the pumpkin boil gently for about 20 minutes with the lid on the pan.
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Meanwhile, make the cheese crusts.
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Mix the cheese with the rosemary and a pinch of pepper.
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Spoon small piles with some space on the baking sheet and bake in the middle of the oven for about 10 minutes until golden brown.
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Allow the crisps on the baking sheet to cool down until they are firm.
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Purée the soup with a hand blender smooth and creamy and season with salt and pepper.
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Divide the crème fraîche over it and sprinkle the soup with the chives.
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Serve the cheese crisps.
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Nutrition
270Calories
Sodium0% DV0g
Fat32% DV21g
Protein24% DV12g
Carbs2% DV6g
Fiber0% DV0g
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