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Pumpkin Soup
750 g pumpkin
fresh chili pepper
a piece of fresh ginger
pinch of nutmeg
250 g cream
200 g of cheese
0.5 l vegetable soup
salt
Instructions
Peel the pumpkin, cut into cubes. Remove seeds from chili pepper and chop it. Peel the ginger and finely grate. Cook diced pumpkin in vegetable soup and make the puree. Add chili pepper and ginger. Heat the cream and add cheese cut into cubes. Stir until cheese is melted. Add some cream, salt and cook for another few minutes. Sprinkle soup with cubes of garlic spiced toast baked on olive oil.
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