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KatyH2000
Sweet-potato soup with pumpkin seeds and sesame
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Ingredients
Directions
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Boil the sweet potatoes, carrots, peppers, garlic and spices for about 20 minutes in the vegetable stock. Purée the soup and sieve so that it has a silky texture.
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Roast the pumpkin seeds and sesame seeds in a dry, hot frying pan and add the honey. Stir quickly and well and let cool on a baking sheet. Season with salt and pepper.
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Mix the curd with the lime zest, juice and red pepper. Divide the soup over plates and spoon a spoon of the curd mixture into each plate.
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Sprinkle with the crunchy pumpkin seeds with sesame and serve immediately.
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Nutrition
270Calories
Sodium0% DV2.4g
Fat22% DV14g
Protein24% DV12g
Carbs8% DV23g
Fiber20% DV5g
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