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13Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. pumpkin
- 14.8 oz. carrots (peeled)
- 1/2 red onion (1 large)
- 1 Tbsp. fennel seeds
- 1 tsp. paprika (piccante plus one extra pinch)
- 1 tsp. ground cumin
- 1 tsp. canela
- 1 liter chicken stock (good quality)
- 2 Tbsp. olive oil
- salt
- pepper
- 1 3/4 cups water
- 2 tsp. salt
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Reviews(3)
SarahMorgan 5 years ago
I was really excited about this recipe when I found it. It seemed like exactly what I wanted, but sadly, as it turns out, it didn't live up to my expectations. I found it to be just okay and rather lacking in flavor. I made quite a few modifications to suit my tastes, some fresh grated parmesan and a dollop of cream cheese added a bit of richness and rounded out the flavor. I bumped up the garlic a bit and used a whole onion instead of just the half. I also added 1/4 tsp of ground ginger, as well. The end result was delicious but it turned into a completely different dish.