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Roasted pumpkin soup
 
 
4 ServingsPTM30 min

Roasted pumpkin soup


Soup of pumpkin cubes, onions, garlic and chicken broth.

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Directions

  1. Preheat the oven to 180 ° C.
  2. Meanwhile, cut the onions into quarters. Divide together with the unpeeled garlic and pumpkin cubes over a baking sheet covered with parchment paper.
  3. Sprinkle with the baharat. Roast for about 20 minutes in the middle of the oven.
  4. Meanwhile, bring the water to a boil in a soup pot 1. Dissolve the bouillon tablet.
  5. Remove the onion, garlic and pumpkin from the oven and remove the skin from the garlic.
  6. Add the onion, garlic and pumpkin to the stock and mix with the hand blender until smooth. Heat briefly if necessary.
  7. 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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