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Pumpkin soup with sherry of irene
 
 
4 ServingsPTM75 min

Pumpkin soup with sherry of irene


Soup of lentils, pumpkin, red pepper with parsley, thyme, bay leaf, sherry and crème fraîche.

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Directions

  1. Cook the lentils with the water in 30 minutes until done.
  2. Cut the pumpkin into pieces. Remove the seeds and the stringy interior and cut off the skin with a sharp knife. Then cut into pieces.
  3. Cut the winter carrot coarse. Cut the onion into pieces.
  4. Add the vegetables to the lentils with the whole pepper, herbs and sherry. Let everything cook for 30 minutes until the vegetables are soft.
  5. Remove the bay leaves and the pepper.
  6. Remove the pan from the heat and puree the soup with the hand blender.
  7. Serve the soup in bowls, add a spoon of crème fraîche and garnish with the parsley.


Nutrition

425Calories
Sodium2% DV45mg
Fat20% DV13g
Protein38% DV19g
Carbs15% DV44g
Fiber72% DV18g

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