Pumpkinsoup with paprika and butter
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Pumpkinsoup with paprika and butter

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DIRECTIONS

  1. In a large pot, heat the Horio butter
  2. Add the grated onion and the pumpkin chopped into cubes
  3. Saute while stiring continuously and gradually add the paprika
  4. Add 4-5 glasses of water, salt and let the ingredients boil for 45 minutes so that the pumpkin softens
  5. Chop the bacon into small bits, saute in a frying pan, without adding butter or oil, until crispy
  6. Remove bacon bits and place on a paper towel and let them cool off
  7. Allow the pumpkin mixture to cool off and blend until it becomes a smooth mixture
  8. You then put it back in the pot and boil again for about 10 minutes, seasoning with salt and pepper
  9. Add the milk cream, mix well and keep hot
  10. Serve in a bowl, placing a spoonful of yogurt in the center of the bowl and sprinkling the bacon bits throughout the bowl’s surface
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    INGREDIENTS

    1 kl pumpkin (after seeds and strands are removed) 1 cup milk cream 1 tblsp paprika 6 pieces of bacon 6 tblsp yogurt 1 large grated onion 4 tblsp Horio Cow Butter Salt, pepper
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