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Halloween pumpkin soup!


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Rate this recipe 2.9/5 (14 Votes)


servings 8
Level of difficulty Easy
Preparation time 20mins
Cooking time 40mins
Cost Budget Friendly


Step 1

Open and empty pumpkin from the seeds (save them for making roasted pumpkin seeds for cocktails) and filaments. Using a spoon scoops of ice cream, dig and recover the citrouiille flesh. Fry for 20 minutes in the pumpkin casserole ue in 1 tablespoon olive oil. Add 12 ounces of water (it has adoit be 2 cm below the level of the pumpkin), kub broth, the Espelette pepper, bouquet of Roman and simmer 20 minutes. When meat is thoroughly softened, allow to cool off the heat, and mix to make a diving header into the soup into a soup. Serve hot!

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