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Pumpkin soup with sage and bacon
Pumpkin soup with leek, sage, bacon and ricotta.
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Ingredients
Directions
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Cut the pumpkin into pieces, peel and remove the seeds and stringy inside. Cut the flesh into pieces.
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Wash the leek and cut into thick rings.
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Heat the oil in a soup pan and fry the pumpkin and leeks for 5 minutes. Add the stock. Bring to the boil and cook on low heat for 20 minutes.
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Meanwhile cut the leaves of the sage into thin strips. Heat a frying pan without oil or butter and bake the bacon strips in 8 min.
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Slice the garlic. Remove the bacon from the pan and keep separate. Leave some shortening in the pan and fry the sage and garlic.
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Add the bacon again and remove the pan from the heat.
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Remove the soup pan from the heat and puree the soup with the hand blender. Season with pepper and salt.
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Serve with a spoon of ricotta and the spicy bacon.
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Nutrition
300Calories
Sodium0% DV2.034mg
Fat35% DV23g
Protein28% DV14g
Carbs3% DV9g
Fiber16% DV4g
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