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Print this Recipe    Pumpkin 11

Pumpkin Soup (4 servings)

2 pounds pumpkin
1 big apple
1 onion
1 carrot
1 piece celery
1-2 chilis
2 garlic cloves
1 tbs butter
2 pts. chicken stock
1 medium size piece fresh ginger
2 bayleaves
1 branch thyme
5 1/2 ounces whipping cream

5 1/2 ounce creme fraiche
1 tbs. lemon juice
1 ts. sugar
1 ts. tandori-spice

chives

Peel pumpkin and apple and dice them. Cut all vegetable into small
dices. Remove seeds of the chilis and chop them together with the
garlic into small pieces.

Put butter into saucepan and saute vegetables, chilis and garlic
for a short time. Add pumpkin, apple, stock, ginger (peeled and
cut into small pieces), bayleaves and thime. Cook on low heat for
20 to 25 minutes. Remove bayleaves and thime, add cream and pure
the whole lot. Season with salt

Add sugar, lemon juice and tandori to the creme fraiche and serve it
as well as the chives together with the soup. I also serve a piece
of flat loaf bread with it.

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