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Stuffed pumpkin soup
 
 
4 ServingsPTM15 min

Stuffed pumpkin soup


Pumpkin soup with mushrooms, leek and salmon.

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Directions

  1. Cut the mushrooms into quarters. Wash the leek and cut into rings.
  2. Heat the oil in a large pan and fry the mushrooms and leeks for 5 min. On medium heat. Add the pumpkin soup and let it simmer for 5 minutes.
  3. Meanwhile cut the salmon fillet into cubes and stir in the soup. Heat for 3 minutes and season with salt and pepper.


Nutrition

290Calories
Sodium33% DV800mg
Fat23% DV15g
Protein28% DV14g
Carbs6% DV19g
Fiber40% DV10g

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