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Pumpkin and ginger soup
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- 15 g vegetable oil
- 15 g fresh ginger
- 400 g butternut pumpkin, cut into pieces (2 cm - see Tips)
- 100 g potatoes, cut into pieces (2 cm)
- 60 g cashews
- ½ tsp sea salt, plus extra to season
- 2 pinches ground black pepper, plus extra to season
- 700 - 750 g water, adjust to desired consistency (see Tips)
- per 1 portion
- 767.9 kJ / 183.5 kcal
- 4.3 g
- 21.3 g
- 10.5 g
- Saturated fat
- 1.4 g
- 3.2 g
- 250 mg
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