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JANINE123
Well-stuffed pumpkin cream with steak strips
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Ingredients
Directions
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Fry the ciabatta as indicated on the package.
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Cut the top and bottom of the pumpkin, cut across.
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Then cut the skin from the side with a long knife.
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Remove the seeds and cut the flesh into small cubes.
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Heat a soup pot and fry the pumpkin and the chopped red onion for 5 minutes in a third of the tablespoons of rosemary oil.
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Add the stock and rice, let it simmer for 30 minutes until the pumpkin is soft.
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Mash the pumpkin mixture with the hand blender and season with salt and lemon juice.
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Strainer if desired.
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Heat a frying pan over high heat and briefly fry the steak strips in the sunflower oil.
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Divide the strips over the soup bowls with the pumpkin cream on top.
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Garnish with the rosemary oil and a few needles of rosemary.
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Serve with the ciabatta bread.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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