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Roasted Pumpkin And Pear Soup
- Pear 2 each, peeled and ripe, quartered, cored
- Pumpkin 900 g (or butternut squash) peeled, seeded, cut in 5 cm chunks
- Tomato 2 each, medium, cored, quartered (optional)
- Red onion 1, peeled, quartered
- Garlic 2 cloves, crushed
- Olive oil 30 ml
- Salt 2,5 g, divided
- Pepper To taste, ground
- Vegetable broth 1 l
- Chive 3,15 g (or scallions), thinly sliced
- Fresh cream 80 ml
Directions:View on Fine Dining Lovers
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