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A tasty autumn meal

Creamy pumpkinsoup

15 min
4 servings


  • 2 vegetable stock tablets
  • 2 cloves of garlic
  • 1 onion
  • 800 ml water
  • 1 butternut squash
  • 15 g parsley
  • 125 g crème fraîche
  • Cup (65g e) Cheesepop


  1. Cut the butternut squash in half, remove the seeds and cut the flesh into cubes.
  2. Fry the onion and garlic in a soup pan. Add the pumpkin cubes after 2 minutes and stir for 2 minutes.
  3. Add the water to the pumpkin, onion and garlic and wait until it boils.
  4. Let the vegetable stock capsules dissolve in the boiling water and leave to cook for 10 minutes on low heat.
  5. Puree the whole with a hand blender and strain it into a smooth soup.
  6. Slice the parsley.
  7. Spoon the soup into bowls. Divide the crème fraîche, the parsley and the Cheesepops.

By: Oanh’s Kitchen

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