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Lisa Ludwig Brock
Pumpkinsoup
Delicious pumpkin soup with chorizo sausage
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Ingredients
Directions
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Rinse the pumpkin, halve, peel and remove the seeds. Cut the flesh into pieces. Cut and chop the onion. Cut the chorizo into slices.
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Finely chop the Italian herbs and the garlic.
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Heat the oil in a soup pan and glaze the onion. Spoon the pumpkin with paprika powder through the onion and cook gently for 5 minutes.
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Pour in the stock and bring it to the boil. Cook the pumpkin in stock in 15-20 min. Until done.
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Fry the chorizo in a dry frying pan over low heat, remove from the pan and let the chorizo drain on kitchen paper.
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Heat the oil in a frying pan and fry the garlic. Spoon the lentils with the Italian herbs and heat gently.
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Puree the pumpkin in stock with a hand blender or food processor to form a smooth, light-weighted soup.
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Bring the soup back to the boil and let the soup boil for 5 minutes. Season with some lemon juice, pepper and some salt.
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Spoon the pumpkin soup into four wide bowls or deep plates. Put the lentils in the middle spoon a large spoonful of yogurt on it.
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Garnish the soup with the slices of chorizo.
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Nutrition
145Calories
Sodium0% DV0g
Fat15% DV10g
Protein4% DV2g
Carbs3% DV10g
Fiber0% DV0g
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