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Spicy pumpkin soup
Soup with a bite of red pepper and curry.
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Ingredients
Directions
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Halve the pumpkin in the length. Remove the seeds and the stringy inside of the pumpkin and cut off the skin with a sharp knife.
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Cut the flesh of the pumpkin into cubes of 2 cm.
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Cut the onion into slices and the garlic fine.
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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. Slice the flesh finely.
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Heat the oil in a large pan with a thick bottom. Fry the pepper, garlic, onion and curry powder for 2 minutes on medium heat.
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Add the pumpkin and fry for 2 minutes.
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Add the stock, bring to a boil and simmer for 15 minutes on low heat.
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Remove the pan from the heat and puree with the hand blender until smooth.
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Spoon the soup into bowls. Spoon crème fraiche and serve in each bowl.
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Nutrition
230Calories
Sodium33% DV800mg
Fat29% DV19g
Protein8% DV4g
Carbs3% DV10g
Fiber12% DV3g
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