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Henriksmom
Pumpkin soup with oak leaves
An easy meal soup of pumpkin. Spicy through the jalapeño and celery oil. Nice with naan
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Ingredients
Directions
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Slice the garlic. Remove the stem and seeds from the jalapeño pepper and finely chop the flesh.
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Heat the oil in a pan and stir-fry the pepper and garlic for 1 min on medium heat. Add the pumpkin pieces and cook for 2 minutes.
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Add the water and crumble the bouillon tablet above it. Bring to the boil and cook on low heat for 15 minutes.
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Meanwhile, boil the eggs hard in 8 minutes. Drain and scare under cold running water. Peel the eggs and prake with a fork.
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Put the celery with the rest of the oil in a high cup and puree with the hand blender. Season with pepper and salt.
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Mash the pumpkin soup with the hand blender. Season with pepper and salt.
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Divide the soup over the bowls, drizzle with the celery oil and sprinkle with oak and cress.
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Nutrition
415Calories
Sodium0% DV1.200mg
Fat55% DV36g
Protein20% DV10g
Carbs4% DV11g
Fiber16% DV4g
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