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Roasted pumpkin soup
Soup of pumpkin cubes, onions, garlic and chicken broth.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Meanwhile, cut the onions into quarters. Divide together with the unpeeled garlic and pumpkin cubes over a baking sheet covered with parchment paper.
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Sprinkle with the baharat. Roast for about 20 minutes in the middle of the oven.
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Meanwhile, bring the water to a boil in a soup pot 1. Dissolve the bouillon tablet.
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Remove the onion, garlic and pumpkin from the oven and remove the skin from the garlic.
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Add the onion, garlic and pumpkin to the stock and mix with the hand blender until smooth. Heat briefly if necessary.
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Divide the soup over 4 bowls and sprinkle with the pumpkin seeds.
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Nutrition
90Calories
Sodium22% DV520mg
Fat6% DV4g
Protein8% DV4g
Carbs3% DV9g
Fiber8% DV2g
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