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Darrell MacMullin
Pumpkinsoup with ginger
Pumpkin soup with celery, ginger and red pepper.
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Ingredients
Directions
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Cut the leaves of the celery and keep behind. Cut the celery into bows and chop the onion. Heat oil in a soup pot and fry the celery and onion for 5 min.
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Meanwhile, cut the pumpkin into pieces and remove the seeds and stringy inside. Cut the flesh with skin into pieces.
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Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Peel and grate the ginger.
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Cut garlic coarsely. Add the pumpkin, red pepper, ginger, garlic and water to the celery and onion. Bring to boil.
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Cook over low heat for 25 minutes.
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Puree the soup with the hand blender. Add some water if the soup is too thick. Season with pepper and salt.
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Divide the soup over the plates. Garnish with the leaves of celery.
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Nutrition
165Calories
Sodium0% DV0g
Fat11% DV7g
Protein6% DV3g
Carbs7% DV20g
Fiber0% DV0g
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