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Servings Per Recipe: 5
Amount Per Serving
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Roast the onion and garlic on 3 tbsp oil.
Add the pumpkin without the skin, cores and cut into cubes, then potatoes.
Sprinkle with cinnamon, paprika, cayenne pepper, roast, then pour water, cover and simmer until tender.
Blend everything with a hand blender.
Pour in broth and water to a final volume of about 800 ml, boil.
Thicken with flour mixed in milk, simmer and set aside.
Wash Shiitake, remove stems, cut into strips and sauté (about 10 min.) on the oil, on which we have previously roasted garlic.
Finally add sage.
Garnish the soup with chunks of mushrooms, herbs and serve.
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