Pumpkin soup

Pumpkin soup
Author: Marwan Abdoh
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Servings: 2
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  • 750 g pumpkin
  • 1 cloves carrot & 2garlic
  • 1 teaspoon onion halfturmeric half a glass of cream Curcuma
  • 1.5 tablespoons flour
  • 1 tablespoons butter
  • 1 tablespoons flour sunflower oil
  • 2 branches of fresh parsley or coriander
  • 4 glass water
  1. Heat the oil on pan and fry chopped onions, garlic and then add diced pumpkin and carrot.
  2. Add 4 glass of water and cook until boiling point. After that reduce heat and cook until vegetables are softened.
  3. Mash with a hand blender with vegetable water. Melt the butter in a saucepan.
  4. Add the flour and mix until golden brown. Add blended vegetables and mix.
  5. Add cream and boil for some minutes until boiling point and remove from heat.
  6. Serve with cream on top and herbs.
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