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Cream of pumpkin soup

- 500 g pumpkin flesh
- 1 small onion, 1 clove of garlic
- 30 g butter
- 30 g crème fraiche
- 10 ml dry white wine
- 1 litre vegetable stock
- 1 tablespoon of lemon juice
- 50 g roasted pumpkin seeds
- 10 ml pumpkinseed oil

Cut and dice the pumpkin flesh, finely chop the onion and garlic, cover and cook gently.

Add pumpkin cubes and steam for 5 minutes. Sprinkle over the white wine. Add vegetable stock and simmer for 20 minutes.

Add crème fraiche, liquidise and add lemon juice.

Garnish with pumpkinseed oil and pumpkin seeds.


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