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Sarah Bennett
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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Ingredients
Directions
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Cook the lentils with the water in 30 minutes until done.
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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. Then cut into pieces.
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Cut the winter carrot coarse. Cut the onion into pieces.
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Add the vegetables to the lentils with the whole pepper, herbs and sherry. Let everything cook for 30 minutes until the vegetables are soft.
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Remove the bay leaves and the pepper.
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Remove the pan from the heat and puree the soup with the hand blender.
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Serve the soup in bowls, add a spoon of crème fraîche and garnish with the parsley.
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Nutrition
425Calories
Sodium2% DV45mg
Fat20% DV13g
Protein38% DV19g
Carbs15% DV44g
Fiber72% DV18g
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