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Pumpkin soup with goat's cheese
Vegetarian soup with pumpkin, goat's cheese and coriander.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the pumpkin into pieces. Remove the seeds and the stringy interior and cut off the skin with a sharp knife.
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Cut the flesh into coarse pieces and place them in the roasting pan or oven dish.
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Mix the pressed garlic, the crumbled chilli pepper and the cumin in a bowl with the oil.
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Brush the pumpkin with the oil mixture. Roast the pumpkin in the oven for about 30 minutes until done and then mix the pieces with the hand blender.
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Heat the mash gently in a large pan together with the stock. Stir in the soup and season with (freshly ground) salt and pepper.
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Spoon the soup into the bowls and divide the pieces of goat's cheese and the coriander sprigs over it.
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Nutrition
240Calories
Sodium0% DV1.135mg
Fat29% DV19g
Protein18% DV9g
Carbs2% DV7g
Fiber12% DV3g
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