Description
Seasonal soup. Tasty, fragrant, tangy. Like even those who does not like pumpkin.
Ingredients
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1 piece
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80 ml
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2 piece
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4 tooth
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2 Tbsp
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2 piece
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2 l
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Cooking
Preheat the oven to 220 gr. Pumpkin slices place on a baking sheet, drizzle with half the oil and sprinkle with rosemary. Add salt, pepper. Bake for 30 minutes until soft.
Meanwhile, in a saucepan, heat the remaining oil over medium heat. Add the onion, garlic, chilli and coriander. Cook, stirring, for 10 minutes, until the onions are soft. I took 2 times less Chile than rely on the recipe. The soup turned out moderately spicy.
Add pumpkin and broth, bring to a boil.
Reduce heat and cook under a lid for 10 minutes, stirring from time to time.
Remove from heat and whisk until smooth in a blender, food processor or with an immersion blender. Salt and pepper if necessary.
Pour on plates. Drizzle with olive oil. Bon appetit!
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