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Sweet-potato soup with pumpkin seeds and sesame
 
 
4 ServingsPTM30 min

Sweet-potato soup with pumpkin seeds and sesame


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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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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